Stuffed Miso Eggplant (Nikumiso Dengaku)

Ingredients

• 2 tablespoonsevaporated cane sugar
• 3 tablespoonssake
• 2 tablespoonshatcho miso (black miso)
• 2 smalleggplants (globe or Italian)
• as neededvegetable oil, for frying
• 1 teaspoonvegetable oil
• 12 gginger, finely minced
• 200 gground pork
• 1scallion, finely chopped

Instructions

1. 1

   Mix the sauce

   Whisk the sugar, sake and hatcho miso together to make the dengaku sauce.

2. 2

   Heat the oil

   In a heavy-based pot, heat about 7.5 cm (3 inches) of oil to 175°C.

3. 3

   Trim the stems

   Cut off the stem ends of the eggplants.

4. 4

   Strip the skin

   Use a vegetable peeler to remove alternating strips of skin, leaving a striped pattern.

5. 5

   Prepare the bases

   Trim a little from the bottom of each eggplant, then cut each in half so the pieces can stand fairly straight. If any wobble, trim their bases until they sit flat.

6. 6

   Carve the openings

   With a small spoon, scoop out the centre at the wide end of each piece, leaving a 1.3 cm (½-inch) border at the sides and bottom.

7. 7

   Shape the cups

   Use the spoon to hollow out the centre of each piece into a cup, leaving about 2 cm of flesh on the sides and bottom.

8. 8

   Fry the eggplant

   Deep-fry the eggplant pieces, turning each one a few times in the oil to set the skin’s colour before adding the next. They may float, so keep turning them to help them cook evenly.

9. 9

   Drain the pieces

   When a skewer pierces the eggplant easily, transfer the pieces, carved side down, to a rack lined with paper towels to drain.

10. 10

    Cook the ginger

    Heat 1 teaspoon of vegetable oil and sauté the ginger until fragrant.

11. 11

    Brown the pork

    Add the ground pork and break it up with a spatula. Cook until it is mostly done.

12. 12

    Remove excess fat

    If a lot of oil has collected in the pan, use dry paper towels to soak up some of the excess grease.

13. 13

    Reduce the sauce

    Add the dengaku sauce and stir-fry until very little liquid remains and the mixture no longer smells of alcohol.

14. 14

    Fill and garnish

    Spoon the nikumiso into the fried eggplant cups and finish with the chopped scallion.

What is stuffed miso eggplant?

Nasu dengaku is eggplant served with a sweet-savoury miso glaze, while niku miso is a seasoned meat-and-miso mixture. This recipe combines the two Japanese favourites by using hollowed eggplant pieces as little cups for minced pork.

The striped skin gives the pieces a distinctive look, and frying makes the flesh soft enough to contrast with the rich, crumbly filling. Hatcho miso brings a deep, robust flavour to the sweetened sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 256 calories, 12g protein, 23g carbs, 13g fat.

The pork contributes much of the protein and fat, while the sugar and eggplant provide most of the carbohydrates. Serve a cup or two with steamed rice and vegetables to make a balanced plate with a fresh, less-rich accompaniment.

Choosing the ingredients

Eggplant: Small globe or Italian eggplants are the suggested choices. Look for pieces that can stand upright once trimmed, so the filling is easier to hold.

Miso and sake: Hatcho miso has a strong, savoury character, balanced here with sugar and sake. Whisk them together before cooking the pork so the sauce is ready to add.

Making the eggplant cups

Striped skin: Peel alternating bands rather than removing all the skin. The remaining strips help the eggplant keep its shape as it fries.

Hollowing: Leave a substantial wall and base when scooping out the centre. The method gives two border measurements; take care not to cut through the flesh while shaping the cups.

Frying and checking doneness

Oil temperature: Heat the oil to 175°C before frying. Add the eggplant pieces one at a time, turning them several times so the skin colours evenly.

Tenderness: The eggplant is ready when a skewer passes through it easily. Drain the pieces carved side down on a paper-towel-lined rack before filling.

Getting the pork filling right

Even crumbles: Break the pork apart with a spatula as it cooks, so it is easy to spoon into the cups. Cook it until mostly done before adding the sauce.

Reduced sauce: Stir-fry the pork with the dengaku mixture until little liquid remains and the alcohol smell has gone. If excess oil pools in the pan, absorb some with dry paper towels as directed.

Serving the dish

Serve the eggplant warm, soon after filling, while the cups are tender and the pork mixture is savoury and moist. Scatter the chopped scallion over the top for a fresh finish.

For a more rounded meal, add steamed rice and a simple vegetable side. Keep the sides plain so they do not compete with the concentrated miso flavour.

Recipe notes & tips

• Set up a rack lined with paper towels before you start frying, so the eggplant can drain promptly.
• Trim each base carefully until the pieces stand upright without wobbling.
• Use a small spoon to hollow out the eggplant gradually and avoid breaking through the sides.
• Turn floating eggplant pieces regularly so they cook evenly.
• Prepare the dengaku sauce before heating the pan for the pork.
• Drain the fried cups with their carved sides facing down before stuffing.

Variations

• Use another miso: Substitute a different miso if hatcho miso is unavailable, bearing in mind that the flavour will change.
• Try minced chicken: Replace the ground pork with minced chicken for a different meat filling.
• Add chilli: Stir a little chilli into the pork mixture for gentle heat.
• Finish with sesame: Sprinkle toasted sesame seeds over the filled cups just before serving.
• Serve with rice: Add steamed rice alongside to make the dish more substantial.

Common mistakes to avoid

• Cutting through the cup: Leave enough flesh around the sides and base so the filling stays inside.
• Skipping the striped peel: Remove alternating bands of skin rather than peeling the eggplant completely.
• Adding pieces too quickly: Fry the eggplant one at a time, turning each before adding the next.
• Leaving the eggplant unturned: Floating pieces need regular turns to cook evenly.
• Stopping the sauce too soon: Keep stir-frying until very little liquid remains and the alcohol smell has gone.
• Filling before draining: Let the fried eggplant drain carved side down before adding the pork mixture.

How to store

Store leftover stuffed eggplant in an airtight container in the refrigerator and eat within 2 days. Reheat gently in the microwave or in a covered pan until hot; the fried eggplant will soften further after storage.

Frequently asked questions