Nasu Dengaku with Atsuage and Shishito

Name: Nasu Dengaku with Atsuage and Shishito
Yield: Serves 4
Cuisine: Japanese
Ingredients: 3 nasu (Japanese eggplant), each about 70 g (2½ oz); 210 g (7½ oz) atsuage; 1 Tbsp raw sugar; 4 shishito peppers; 1 Tbsp sesame oil; 1 Tbsp red miso; 1 Tbsp sake

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

Dengaku miso (also known as sweetened miso) is a popular dressing used in Japan for vegetable and tofu, made with a stronger flavoured red miso. In this recipe, it is used to glaze sautéed eggplants and fried tofu while shishito peppers are added to lightly spice up the dish.

Ingredients

3 nasu (Japanese eggplant), each about 70 g (2½ oz)
210

Asia
Japan
Side dish
Main course
Spicy
Summer
Gluten-free
Vegan

Method

To prepare the dengaku miso dressing, mix all the ingredients well and set aside.

Pour boiling water over atsuage and cut into eighths.

Cut nasu into chunky pieces.

Heat sesame oil in a pan. Add nasu and sauté for about 2–3 minutes under medium heat. Then add atsuage and continue to sauté for another 2–3 minutes.

Add shishito an