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 Nasu Dengaku Melanzane al Miso

Nasu Dengaku Melanzane al Miso

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Valutato da 46 persone
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Provate una ricetta tradizionale ispirata alle celebrazioni e danze per la semina del riso che si tenevano in Giappone in primavera. Le nasu dengaku sono melanzane ricoperte di una salsa dolce e saporita a base di miso. Questa ricetta ha origini molto antiche legate ai festeggiamenti agricoli del dengaku (da cui il piatto prende appunto il nome). Questa ricetta è semplice, veloce e gustosa: un contorno di verdura davvero delizioso.


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


  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.