Nasu Dengaku

Nasu Dengaku, or Miso Aubergine, as it's known in English, is a simple yet rich and delicious way of cooking and serving aubergine from Japan. We've added layers of warming chilly and smoky, nutty sesame flavours to this authentic Japanese dish using Mizkan Sesame & Chilli Miso Sauce to form a delicious glaze. It's the perfect addition to any vegetarian menu!

  • 60g Mizkan Sesame & Chilli Miso Sauce
  • 15g honey
  • 5g lemon juice
  • 30g Japanese Mayo
  • 1 aubergine, halved
  • Bonito flakes, to garnish
  • Micro coriander, to garnish
  1. To make the glaze, whisk together the Mizkan Sesame & Chilli Miso Sauce, honey, lemon juice, and Japanese mayo in a bowl.
  2. Deep-fry the aubergine halves until crisp and drain any excess oil.
  3. Cover in the glaze and grill until caramelised.
  4. Finish with bonito flakes and fresh coriander.
  5. Serve with a fresh lemon wedge on the side.

Ingredients

  • 60g Mizkan Sesame & Chilli Miso Sauce
  • 15g honey
  • 5g lemon juice
  • 30g Japanese Mayo
  • 1 aubergine, halved
  • Bonito flakes, to garnish
  • Micro coriander, to garnish

Method

  1. To make the glaze, whisk together the Mizkan Sesame & Chilli Miso Sauce, honey, lemon juice, and Japanese mayo in a bowl.
  2. Deep-fry the aubergine halves until crisp and drain any excess oil.
  3. Cover in the glaze and grill until caramelised.
  4. Finish with bonito flakes and fresh coriander.
  5. Serve with a fresh lemon wedge on the side.