Nasu dengaku – miso aubergine

Ingredients

• 2 largeaubergines, peeled
• as neededvegetable oil, for deep-frying
• 50 mlrice vinegar
• 10 gsugar
• 1 sheet, 5 cm longkombu
• 1 pinchsalt
• 1 tbspyuzu zest
• 100 gmooli, peeled
• 225 gcaster sugar
• 150 mlsake
• 150 mlmirin
• 400 gmiso paste
• 50 gwalnuts, toasted and chopped
• 3 pinchessesame seeds
• 1 pinchsanshō
• 2lemon wedges

Instructions

1. 1

   Pickle the mooli

   In a medium saucepan, bring the rice vinegar, 10 g sugar, kombu, salt and yuzu zest to the boil, stirring until the sugar dissolves. Slice the mooli thinly and add it to the liquid. Take the pan off the heat and leave to infuse for 1 hour.

2. 2

   Make the sauce

   Heat the caster sugar with the sake and mirin until the sugar dissolves. Remove the pan from the heat and whisk in the miso paste. There will be sauce left over; it can be used in other dishes, including as a marinade for grilled chicken.

3. 3

   Heat oven and oil

   Heat a deep-fryer or a deep pan of oil to 180°C. Preheat the oven to 220°C (gas mark 7).

4. 4

   Fry the aubergine

   Cut each aubergine into 7 large chunks and deep-fry until golden brown. Drain on kitchen paper, then transfer the pieces to a baking tray.

5. 5

   Glaze and bake

   Spoon a generous coating of den miso sauce over each piece. Bake for 4 minutes, until the miso starts to caramelise.

6. 6

   Plate and garnish

   Arrange the aubergine on serving plates and garnish with the walnuts, sesame seeds and sanshō. Spoon the pickled mooli alongside and serve with a lemon wedge.

What is nasu dengaku?

Nasu means aubergine in Japanese, while dengaku refers to a style of food coated with a miso-based glaze. This version combines a sweet den miso with crisp-edged fried aubergine and sharp, citrusy pickled mooli.

The aubergine is fried before it is glazed and baked, giving it a soft centre and a browned, lightly caramelised finish. The recipe is credited to chef Scott Hallsworth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 12g protein, 62g carbs, 19g fat.

Aubergine provides most of the carbohydrate, while the miso glaze contributes sugar and some protein; the frying oil and walnuts supply much of the fat. Serve a portion with steamed rice and additional vegetables for a more balanced plate, bearing in mind that the recipe makes extra sauce.

The ingredients that build the flavour

Den miso: sugar, sake and mirin give the miso paste a sweet, rounded flavour. The recipe makes more sauce than the aubergine needs, so set aside what you do not use.

Pickle: rice vinegar, yuzu zest and kombu flavour the mooli with acidity, citrus and savoury depth. Thin slices take on the pickling liquid more readily.

Getting the aubergine right

Even chunks: cut each peeled aubergine into 7 large pieces so they cook at a similar rate. Fry them at 180°C until their surfaces are golden, then drain well on kitchen paper.

Hot oil: keep the oil at the stated temperature and avoid adding too many pieces at once. This helps the aubergine brown rather than sit in oil and soften unevenly.

A short finish in the oven

Glaze: use a generous spoonful of sauce on each piece, spreading it over the surface. The miso should begin to caramelise during the 4-minute bake; keep an eye on it so the sugary glaze does not scorch.

Texture: the finished aubergine should be tender inside, with a browned glaze on top. The walnuts and sesame add a crisp contrast at the table.

Allow time for the pickle

The listed total time is 15 minutes, but the method also calls for the mooli to infuse for 1 hour. Include that resting time in your plan, or make the pickle ahead while preparing other parts of the meal.

The den miso sauce can also be made in advance. Warm it gently if it has thickened before you spoon it over the aubergine.

Serving and balance

Serve the pieces with the pickled mooli and a lemon wedge, adding the walnuts, sesame and sanshō just before serving. Steamed white rice makes this side dish a more substantial vegetarian dinner.

The pickle and lemon cut through the sweet, savoury glaze, so include some of both in each serving. Keep extra sauce on the side rather than covering the aubergine completely.

Recipe notes & tips

• Make the pickled mooli first so it has the full hour to infuse.
• Slice the mooli thinly for a more even pickle.
• Fry the aubergine in batches if needed to keep the oil at 180°C.
• Drain the fried pieces thoroughly before adding the miso sauce.
• Toast and chop the walnuts before assembling the plates.
• Keep leftover den miso sauce separate from the cooked aubergine.

Variations

• Add ginger: mix finely grated ginger into the den miso for a warming note.
• Use another nut: replace the walnuts with toasted chopped peanuts.
• Make it chilli-spiked: add a little chilli to the glaze for heat.
• Serve with rice: add steamed white rice to turn the side into a fuller meal.
• Change the citrus: use lemon zest in the pickle if yuzu is unavailable.

Common mistakes to avoid

• Skipping the pickle rest: the mooli needs 1 hour in the liquid, so make it ahead.
• Crowding the fryer: too many pieces can lower the oil temperature; fry in batches.
• Using cool oil: the aubergine may absorb more oil instead of browning; wait until it reaches 180°C.
• Adding too much sauce: excess glaze can overwhelm the aubergine; use a generous spoonful per piece and keep the rest aside.
• Leaving the glaze unattended: the sugar can darken quickly; check the aubergine during its 4 minutes in the oven.

How to store

Keep leftover cooked aubergine and pickled mooli in separate airtight containers in the fridge for up to 2 days. Reheat the aubergine in an oven until hot; it will be softer than when freshly fried. Store unused den miso sauce separately in the fridge.

Frequently asked questions