Nasu Dengaku (Miso Aubergine)

Nasu Dengaku (Miso Aubergine)

  • Serves 1-2
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Enjoy the fruits of traditional Japanese spring rice planting, dancing, and celebrations with this miso aubergine, or nasu dengaku, recipe. A deliciously tender aubergine topped with savoury sweet miso sauce, miso aubergine has its origin in spring rice planting dancing and celebrations, called dengaku (hence the Japanese name). This recipe is simple, quick, succulent and delicious; a delicious vegetable side dish.


1 aubergine

white miso sauce
80g white miso
2 tsp mirin rice wine
1 1/2 tbsp sugar
2 tsp water

red miso sauce
80g hatcho red miso
2 tsp mirin rice wine
2 tbsp sugar
2 tsp water
a sprinkle of sesame seeds
vegetable oil

How To Prepare

  1. Slice your aubergine in half. Leave the stalk on and carefully cut around the edge of the aubergine, as close to the skin as possible without the danger of poking a hole. Score very lightly the back of the aubergine to make a grid like pattern.

  2. Pre-heat some vegetable oil in a pan. Add the aubergines and slowly cook over a medium heat. Flip them over every so often, making sure both sides are evenly cooked.

  3. Remove the aubergines from the pan and pat them dry, making sure you remove as much oil as possible. Leave to one side.

  4. In a separate pan, add the white miso, mirin rice wine, sugar and water. Mix well then begin to heat on your stove. Stir slowly and make sure the miso doesn’t burn. When the miso has thickened to roughly its original texture, it’s ready to use.
  5. Now repeat the previous step to make your red miso sauce as well. Carefully spoon some of both sauces onto your aubergines and garnish with a sprinkle of sesame. Enjoy with a glass of brown rice genmai tea, its rustic roasty flavour is a nice match to the sweet and salty aubergines.