How to Prepare Nasu Dengaku

Nasu Dengaku (Aubergine or Eggplant Dengaku) is a classic Japanese vegan dish. It is also known as miso-glazed aubergines. Nasu (aubergine) is grown throughout Japan. In the UK, we have to grow it under glass although some varieties can just about be grown in the Southern counties outside. If aubergines are not available, the same glaze is used for courgettes too and this squash can easily be mixed in with aubergine. Serve as a side to other dishes such as braised tofu or tofu jelfrezi for for example.

If you use dashi powder, check it is not based on tuna if you want a truly vegan dish. Most dashi flakes and powders would be based on tuna.

If you are interested then aubergine or eggplants can be easily grown using our guide. Courgettes are to my mind even easier – see that growing guide too. 

Ingredients:

• 2 Eggplants /aubergines – any will do but purple and white or mixed are brilliant just for variety.
• 3 Tbsp sugar
• 3 Tbsp white miso usually as a  miso paste
• 1 Tbsp mirin wine or rice vinegar is a slightly sharper flavour is required 
• 1 Tbsp sake
• 1/2 tsp dashi powder
• 1/2 tsp sesame seed oil (optional)
• 2-3 Tbsp vegetable oil (rapeseed, cottonseed, grapeseed, canola oil)
• 4-5 spring onions/green onions – the white parts chopped and the long green leaves cut into fine lengthy strips.
• pinch of white and black sesame seeds
• 1 Tbsp pickled radish as a garnish.

Preparation:

1. With a sharp knife, cut and slice the eggplant into 3 inch lengths and then halve each into long pieces.
2. Score the white pithy surface of the eggplants a number of times but not the outside with a knife. 
3. Place each segment in a bowl of cold water.
4. Put the cut green onions into a bowl of cold water.
5. In a small saucepan, add the sugar, miso paste, the mirin and sake wine, dashi powder.
6. Heat the pan, mix all really well and bring to a boil before reducing the heat to simmer gently. A thick sauce should form which is cooked so that it reduces slightly. 
7. Meanwhile, dry the aubergine slices on kitchen towel. 
8. Heat up a skillet, wok or frying pan. Add a couple of tablespoons of vegetable oil such as sunflower (if available), canola oil etc.
9. When the oil is really hot, place each aubergine (eggplant) slice flesh side down to sear or fry in the oil. Be careful not to burn yourself. Use a flat spatula. When the aubergine slices have turned light brown, turn over and sear or fry the skin side. 
10. Set the oven to 400ºF/220ºC
11. On finishing the searing, remove each piece immediately and place on a kitchen towel in a tray to absorb any excess oil. 
12. Brush the miso glaze onto the fleshy part of the eggplant evenly. 
13. bake the eggplants on a tray in the pre-heated oven and bake for between 12 and 15 minutes or until the dark flesh of the aubergine has browned slightly and the glaze bubbles.
14. Place the slices onto a plate and garnish with green onion slices, sprinkle with white and black sesame seeds and serve with a small dish of pickled radish.