Nasu Dengaku

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Nasu Dengaku. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Nasu Dengaku is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. Nasu Dengaku is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Nasu Dengaku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nasu Dengaku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nasu Dengaku is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nasu Dengaku estimated approx Prep: 15min Cook: 30min.

To get started with this particular recipe, we must first prepare a few components. You can have Nasu Dengaku using 11 ingredients and 9 steps. Here is how you can achieve it.

Another Traditional Japanese dish that can be very more-ish. Its a fried and grilled Aubergine with a sweet miso sauce.

For a long time I have found this dish to be overly sweet. However, last night we went out to a local Japanese restaurant and it was so comforting and like I said more-ish. So my plan is work out how they made it so it wasn't so sweet.

I am starting below with a recipe from Shizuo Tsuji, one of the many Japanese books I have at home, and will tweak it to get the recipe right.


Tags: Main, Sides, Japanese

Ingredients and spices that need to be Prepare to make Nasu Dengaku:

1. 4-6 small aubergines or 2 large ones
2. vegetable oil, (for frying)
3. For the Sauce
4. 75 g red miso
5. 25 g white miso
6. 1 medium egg yolk
7. 1 tbsp Sake
8. 1 tbsp Mirin
9. 1 tbsp Sugar
10. 3.5 tbsp Dashi
11. Seasoning: toasted sesames or grated Yuzu/Lemon/Lime rind or Fresh ginger

Instructions to make to make Nasu Dengaku

1. FOR THE SAUCE
   In a bowl place the miso, egg yolk, sake, mirin and sugar and mix well. Then place over a bain marie.
2. Continue to mix over the bain marie and slowly added the dashi. keep mixing as the egg starts to cook and thicken the sauce.
   
   * The consistency should be.....
3. At the very last moment add one of the seasonings to the sauce and mix well.
4. Let the sauce cool to room temperature.
   
   * If you make more sauce then you need this can keep well in the fridge.
5. FOR THE AUBERGINES
   Wash and dry the aubergines well. Leaving the stems on the aubergines, but remove the leaves on the steams (Calyx).
6. Cut the Aubergines in half long ways and cross-score the flesh of the aubergine, the scores shouldn't be too deep or too shallow.
   
   *The scoring allows the sauce to sink into the aubergine.
7. Brush the flesh and the skin of the aubergine with oil.
   
   *The oil keeps the vegetable from becoming hard and tough when cooking.
8. Place a table spoon of oil in a frying pan and place on a high heat. Flesh side down, fry until tender.
   
   *pre-heat the oven grill in this time, 180degrees
9. Once tender, place the sauce on the flesh side of the aubergine and place under the oven grill for two minutes or until you can see some light charring. Remove and serve.

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Ultimate Nasu Dengaku. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!