Nasu Dengaku is a classic Japanese side dish made with eggplant sliced in half, scored and brushed with a sweet and savory miso sauce.
Chef Michael Wignall is one of the most respected chefs in the UK and has won Michelin stars in every kitchen he has headed since being awarded his first star in 1993. Michael Wignall delivers food that wows on every plate. His ever-evolving style creates unique dishes full of flavour, underpinned by a contemporary, less formal approach to fine cuisine.
March 2024, saw Michael Wignall and his restaurant at The Angel at Hetton retain its Michelin Star in the 2024 Michelin guide.
Ingredients
1 x aubergine, small, or 2 Asian eggplants
2 tbsp of groundnut oil
Hatcho miso marinade
1 tbsp of hatcho miso paste
1 tbsp of runny honey
1/2 tsp toasted sesame oil
5 tbsp of hot water
To serve
1 tbsp of sesame seeds
1 spring onion, finely chopped
Method
1. In a shallow dish, stir together the ingredients for the marinade until everything is well mixed, adding just enough hot water to loosen the miso and honey.
2. Slice the aubergine in half lengthwise, then score the flesh with a knife, cutting deep into the flesh without piercing the skin. Make diagonal cuts about an inch apart, and then repeat in the other direction so you have a diamond pattern.
3. Place the aubergine in the dish, cut-side down. Make sure the surface and insides of the slits are all smeared with the marinade. Leave to marinate for at least 30 minutes
4. When almost ready to roast, preheat the oven to 200°C/gas mark 6. Get ready a baking tray and sheet of baking paper large enough to wrap the aubergine.
5. Remove the aubergine from the marinade and place cut-side up on the baking paper. Bring the edges of the baking paper together and twist to seal, making a little parcel. Place in oven and roast for 20 minutes.
6. After 20 minutes, take the tray out of the oven and open up the parcel. Smear the aubergines with more of the reserved marinade and drizzle the with groundnut oil. Return to the oven and roast uncovered for another 20–30 minutes, or until the flesh is very tender, almost collapsing, and the tops are caramelized.
7. Remove from oven and scatter the sesame seeds and spring onions over to finish. Allow to cool slightly before digging in.
