Nasu Dengaku - Miso Glazed Eggplant
Happy 2023! I know I have been missing for a while but as I wrote down what I want to do this year with my creative space, I have noted quite a few things. One of them was a revamp of my previous recipe of Nasu Dengaku ; also as known as miso glazed eggplant.
It already has been a tiring one coming into the new year but as anxious and scared as I am, I am hopeful in some ways. This eggplant recipe brings back memories of my first time at Nobu Kuala Lumpur. It is also truly a great recipe to get kids to love eggplants. Of course I can’t replicate nor do I want to try to be like Nobu ; here is my revamp version of Nasu Dengaku.
Ingredients:
3 medium eggplants
1 1/2 tbsp white miso paste
80g unsalted butter
3 tsp low GI sugar (or any type of sweetner)
2 tsp salt
2 tbsp mirin
2tbsp sake (or rice wine vinegar)
1 tsp sesame oil
1 tsp grated ginger
Sesame seeds & spring onions for garnish
Steps:
Pre heat the oven to 180 degrees C
Wash the eggplants, pat dry and cut the into halves, length wise.
Score diamond patterns in the flesh of the eggplants using a sharp knife.
Sprinkle salt onto the flesh of the eggplants and rub.
Rest the eggplants for 20-30 minutes to draw out any bitterness and also tenderises the eggplants.
Pat the eggplants dry with a paper towel and brush off any remaining salt.
In a small sauce pan, add butter, mirin, sake, miso paste, ginger, sesame oil and sugar.
Bring the mixture to a gentle boil until miso paste is dissolved, stirring constantly.
Brush the miso sauce over the flesh of the eggplants and let it roast in the oven for 30 - 35 minutes. Brush more sauce if the eggplants are too dry.
Once done, brush more miso sauce and allow the eggplants to rest for 10 minutes.
Garnish with sesame seeds and spring onions and serve with a bowl of rice ✨ 🍆
