Nasu Dengaku

Ingredients

• 4 medium long aubergines (about 250 g each), halved lengthways
• 4 tbsp neutral oil, such as sunflower or canola
• 4 tbsp red or brown miso paste
• 3 tbsp mirin
• 2 tbsp sugar
• 3 tbsp water
• 1 tsp ginger, finely grated
• 1 tsp toasted sesame oil
• 1 tbsp white sesame seeds, lightly toasted
• 2 spring onions, thinly sliced
• 1½ cups Japanese short-grain or sushi rice, rinsed until the water runs nearly clear
• 1¾ cups water, for cooking the rice
• pinch of salt, for the rice

Instructions

1. Heat the oven to 220°C (200°C fan) and set a rack in the upper third. Line a baking tray with baking paper.
2. Use a small knife to score the cut side of each aubergine half in a diamond pattern about 1 cm deep, without piercing the skin.
3. Place the halves cut-side up on the tray. Brush or spoon the oil generously over the cut sides, letting it sink into the scores.
4. Put the rinsed rice, 1.75 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce to the lowest heat and cook until the water is absorbed. Turn off the heat and leave covered.
5. Roast the aubergines for 20 minutes, until the flesh is soft and golden and a knife slides in with no resistance.
6. While they roast, whisk the miso, mirin, sugar, 3 tbsp water and ginger in a small saucepan. Warm over low heat, stirring, until the sugar dissolves and the glaze thickens to the texture of ketchup. Stir in the sesame oil.
7. Remove the tray and switch the oven to a high grill. Spread a thick layer of glaze over each cut surface.
8. Grill 15–20 cm from the heat for 3–4 minutes, watching closely, until the glaze bubbles and has darkened in spots. Remove before it turns black.
9. Fluff the rice with a spatula. Serve the aubergines over rice, scattered with sesame seeds and spring onions.

Tips

• Choose slim, glossy aubergines with few seeds. Large, old ones can taste bitter and take longer to soften.
• Scoring lets the oil and glaze reach deeper into the flesh, so do not skip it.
• Miso burns quickly under a grill. Stay beside the oven and rotate the tray if one side colours faster.
• Taste your miso first. Brands vary in saltiness, so add a little more sugar or water to the glaze if it seems sharp.