Nasu Dengaku

Grilled aubergine halves are scored, pan-fried in olive oil until tender, then brushed with a smooth paste of miso, egg yolk, mirin, cooking wine (sake) and sugar, baked at 220 °C for about 10 minutes until caramelized, and finished with a sprinkle of sesame seeds.

Ingredients

• 
  
• Half an aubergine
• 1 Tablespoon miso paste
• 1 egg yolk
• 0.5 Tablespoon mirin
• 0.5 Tablespoon cooking wine of choice (preferably sake)
• 2 Teaspoon sugar
• 1 Tablespoon olive oil
• Sesame seeds for garnish

Steps

1. Preheat the oven to 220°C
2. Score the aubergine diagonally
   
3. In a pan, grill the aubergine with olive oil in low heat until softens
   
4. While the grilling the aubergine, mix miso paste, egg yolk, sugar, mirin and cooking wine until smooth
   
5. Once the aubergine softens, transfer it onto a baking tray and evenly glaze it with the miso paste
   
6. Place it into preheated oven for 10 minutes or until softened. Garnish with sesame seeds and enjoy!
   

Languages

Aubergine mit Miso-Glasur - Deutsch (German) version
Berenjena glaseada con miso - Española (Spanish) version
Aubergine laquée au miso - Français (French) version
Terong panggang dengan lapisan miso - Bahasa Indonesia (Indonesian) version
Melanzane glassate al miso - Italiana (Italian) version
なす田楽 - 日本語 (Japanese) version
가지 된장구이 - 한국인 (Korean) version
มิโซะมะเขือยาว - แบบไทย (Thai) version
味噌茄子 - 简体中文 (Simplified Chinese) version
味噌茄子 - 香港繁體中文 (Traditional Chinese - Hong Kong) version