Nasu Dengaku Recipe

First, make the pickle. Here I have suggested kohlrabi, but you could use turnips, daikon, radishes, cucumbers or indeed carrots, depending on what’s to hand – just make sure it’s a crisp, firm vegetable. Julienne your chosen vegetable so that each piece is a few millimetres wide. Next, put the vinegar and flavourings in a saucepan and bring to a simmer to dissolve the sugar and salt. Add the julienned vegetables and allow to cool.

Halve the aubergines lengthways through the stalk. Next, cut diagonal lines through each half in two directions to create a ‘hedgehog’ effect. The aim is to cut deeply to allow the sauce to permeate, but without cutting through the skin.

Heat some of the olive oil until smoking hot in a flat pan. Place each aubergine half, cut side down, in the pan for a couple of minutes to brown the surface. Once all four pieces are browned, place them in an ovenproof dish browned side up, cover with foil and bake at 180°c for 30 minutes or until meltingly soft.

While the aubergine is baking, make the sauce by whisking together the miso, dashi, sake and ginger juice. Use a spoon to cover each piece of aubergine generously with sauce, making sure that the sauce goes down between all the cuts. Sprinkle with sesame seeds and place the whole thing under a hot grill until browned and sizzling.

To serve, arrange the aubergine pieces on cooked white rice and add a small mound of drained pickled vegetables to the side.