Spicy peanut miso aubergine

Print

With ImageWithout Image

Spicy peanut miso aubergine

Serves: 2

By: Koj

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Nasu dengaku is classic dish found in many Japanese cookbooks. This is my version, one of the most popular dishes at my restaurant Koj Cheltenham. Recipe from my book “No sushi” adapted for online courses.

Ingredients

Sauce

• 2 tbsp white miso
• 2 tbsp sugar
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp peanut butter
• 1/2 tsp shichimi togarashi spice mix

Other ingredients

• 1 aubergine
• Fine sea salt
• Vegetable oil, for frying
• 1 tbsp roasted, salted peanuts
• 1 spring onion

Equipment

• Chopping board & sharp knife
• Small saucepan
• Non stick frying pan
• Ramekins or small bowls x2
• Baking tray, lined with non stick parchment paper
• Tablespoon / Small whisk
• Serving plates

Instructions

Prep: par-cook the aubergines

1. Preheat your oven to 180 celsius and line the baking tray with parchment paper.
2. Cut the aubergine into 24 pieces (depending on the size of the aubergine).
3. Space the aubergine out on the tray, skin side down, lightly sprinkle with salt and put to one side for 15 minutes.
4. Once the aubergine has started to ‘sweat’ due to the salt, roast it in the oven for 30 minutes until it starts to brown on the edges.
5. When it is still firm but nearly tender enough to eat, take it out of the oven and leave it to one side.

Prep: prepare the plating garnish

1. Chop the peanuts medium coarse and set aside in a ramekin.
2. Slice the green part of a spring onion finely and set aside in a ramekin. Save the white part for another recipe.

Cook, sauce and plate up

1. In a small saucepan, add the mirin, the sake and the sugar.
2. When the sugar is dissolved remove from the heat add the miso, the peanut butter and the togarashi spice. Whisk these ingredients into the liquid. Set aside.
3. When you are ready to finish the aubergine dish, heat 2 tablespoons of oil in the frying pan over a medium high heat and add the aubergine pieces. Cook them for 3 minutes until the exposed flesh begins to colour. Get your bottle of mirin and your spicy peanut miso sauce ready.
4. Remove from the heat and immediately add a tablespoon of mirin, followed by 2-3 tablespoons of the spicy miso sauce. Use the mirin to loosen the sauce and glaze the aubergine so that it is glossy.
5. Plate up and top with chopped peanuts and finely sliced spring onions.

Recommended products
Clearspring
SousChef

Tags