Nasu no Miso-yaki

Ingredients

Instructions

1. 1

   Preheat the oven to 230 C with a rack in the upper third. Line a tray with baking paper. Trim the aubergines, halve them lengthwise, and score the cut sides in a shallow diagonal crosshatch, stopping short of the skin so they hold together. Sprinkle the cut sides evenly with the fine salt and leave for 10 minutes; this seasons the flesh and helps it soften faster in the oven.

2. 2

   While the aubergines rest, make the glaze. In a small saucepan, combine the white miso, mirin, sake, caster sugar, and water. Set over low heat and stir for 1-2 minutes until smooth, glossy, and just loosened enough to brush; do not boil hard, or the sugars can catch and the miso can lose its fresh aroma. Remove from the heat.

3. 3

   Pat the aubergine surfaces dry with kitchen paper to remove excess moisture drawn out by the salt. Place them cut side up on the tray and roast for 12 minutes, until the flesh is beginning to collapse and the scored surface has opened slightly. This first roast cooks the aubergine before glazing, which keeps the low-fat dish from turning greasy or soggy.

4. 4

   Brush the cut sides generously with all of the miso glaze, working it into the score marks for even flavour. Return the tray to the oven and roast for 5-6 minutes more, until the glaze is bubbling at the edges and lightly caramelised in spots. If needed, switch to grill for the final 1 minute only, watching closely so the miso does not burn.

5. 5

   Transfer the aubergines to serving plates and let them rest for 2 minutes so the glaze sets slightly and the flesh finishes steaming inside. Scatter with the toasted sesame seeds and the very finely sliced spring onion, then serve hot.

Nutrition per serving

Notes

• •For the best texture, choose medium aubergines with glossy skin and few seeds; very large ones can be spongy and take longer to cook.
• •If your white miso is very salty, add an extra 5 ml water to the glaze to keep the balance gentle and light.
• •Serve with steamed rice and a simple cucumber salad if you want a fuller meal, though the dish also works as a small plate or side.
• •A blowtorch can be used very lightly after roasting for a restaurant-style charred finish, but keep it brief to avoid bitterness.

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