Vegan Recipes From Japan
Nasu dengaku is a classic dish that shouldn’t be missing from any Japanese cookbook. Nasu isthe Japanese word for aubergine. As previously described, it’s one of the most popular summer
vegetables in Japan, and it has also captivated us.
Nasu dengaku is aubergine glazed with a dengaku sauce made with sweetened miso paste.
© 2022 Härtig, Malte / Grub Street Publishing · Reproduced with permission.
Before glazing, the aubergine can be cooked in different ways. We prefer to cook it on the barbecue because this allows it to develop delicate roasted aromas and flavour notes. The aubergine is glazed
with a dark dengaku sauce. It’s accompanied by a courgette glazed with a light dengaku sauce.
For the light dengaku sauce, combine the ingredients, bring to the
boil and allow to thicken to the original consistency of the miso
paste. Stir constantly.
Repeat the process to make the dark glaze. The dark dengaku sauce needs a little sugar, while the light miso glaze is already sweet enough.
Remove the stalk and cut each of the vegetables in half lengthways.
Score the flesh by making lots of diagonal incisions, resembling small diamonds. This keeps the vegetables juicy while they’re being grilled.
We used our improvised Japanese barbecue and threaded two
skewers each lengthwise into the aubergine and courgette. Grill the
vegetables on both sides until cooked and the cut sides are golden
brown. Make sure to skewer the vegetables as firmly to the skin as
possible, as they become soft during grilling and could otherwise
fall into the embers.
Then brush a thin coating of the light dengaku sauce over the
cut surface of the courgette and a thin coating of the dark dengaku
sauce over the cut surface of the aubergine. Grill on this side again