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English GB 
中文Nasu Dengaku, a revered dish in the realm of traditional Japanese cuisine, stands as a symbol of its culinary artistry and elegance. This exquisite dish comprises tender eggplants, each glazed with a rich, miso-based sauce that perfectly balances sweet and savoury elements. The result is a harmony of flavours that tantalise the palate, making it a preferred choice in both home kitchens and restaurants across Japan.
The use of miso, a fermented soybean paste, is pivotal in Nasu Dengaku. This quintessential Japanese ingredient is celebrated for its versatility and depth, bringing an umami-rich profile that is uniquely Japanese. The miso glaze transforms the humble eggplant into a gourmet experience, demonstrating the transformative power of simple, quality ingredients in Japanese cooking.
More than just a pleasing meal, Nasu Dengaku is a culinary artefact, embodying the essence of Japanese gastronomy. It reflects the Japanese culinary philosophy where simplicity coexists with complexity. This dish captures the subtlety and depth of flavours that are deeply cherished in Japanese culture. It's a beautiful representation of how traditional cooking methods and local ingredients can create a dish that is both timeless and deeply rooted in culinary history.
For those in the UK wishing to experience this delightful aspect of Japanese cuisine, Nasu Dengaku is a dish that can easily be recreated at home. With access to authentic ingredients and a faithful recipe, one can bring a taste of Japan to their own kitchen, enjoying the rich and elegant nuances of this classic Japanese dish right at home.
Ingredients
- 2 large eggplants
- 2 tablespoons miso paste (preferably white or red miso)
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- Sesame seeds, for garnish
- Green onions, finely chopped, for garnish
Instructions
Preheat the Grill: Turn your oven's grill to high heat. This will ensure a perfect surface for caramelising the miso glaze on the eggplants.
Prepare the Eggplants: Slice the eggplants in half, lengthways. Then, score the flesh in a crisscross pattern. This allows the glaze to penetrate and flavour the eggplant more deeply.
Make the Glaze: In a small bowl, combine the miso paste, mirin, sugar, and sesame oil. Stir them together to create a smooth and aromatic glaze.
Apply the Glaze: Brush the glaze generously over the scored surfaces of each eggplant half. Ensure that the glaze covers all the scored areas for an even flavour.
Arrange on Baking Sheet: Place the glazed eggplant halves on a baking sheet, with the skin side facing down. This position helps them cook evenly under the grill.
Grill the Eggplants: Grill the eggplants for approximately 8-10 minutes. Keep an eye on them until they become tender and the tops are beautifully caramelised.
Cooling Down: Once grilled to perfection, remove the eggplants from the oven. Let them cool slightly; this makes them easier to handle and allows the flavours to settle.
Add Garnish: Sprinkle the cooked eggplants with sesame seeds and finely chopped green onions. These garnishes add a delightful crunch and a burst of fresh flavour.
Serve and Enjoy: Serve the eggplants warm. They make an excellent side dish or appetiser, perfect for any dining occasion.
This simple yet sensational dish is perfect for those who appreciate the delicate balance of sweet and savoury. The miso glaze complements the creamy texture of the eggplants, making Nasu Dengaku a unique and satisfying experience. Being able to enjoy this dish from the comfort of your home is a game-changing way to enjoy the finer things of Japanese culture.