Nasu dengaku, naar recept van Nancy Singleton, uit het boek “Japan”, uitgeverij Phaidon
400 g medium Japanese aubergines, stem ends trimmed
1 tablespoon gold sesame oil
2 tablespoons brown rice miso
1/2 tablespoon mirin
1/2 tablespoon sake
1 tablespoon shiso chiffonade (dunne reepjes) (optional)
Shave off the sides of the aubergines where it bulges out to make it straight-sided (dat laat ik achterwege), then cut lenghtwise into slabs 12 mm thick. Heat a cast-iron pan over medium-low heat. Brush the eggplant with the sesame oil, add to the pan, and cook, covered, for 2 minutes on each side, until softened and brown speckled. Position a rack 4 inches (10 cm) from the heat source and preheat the grill. In a small saucepan, whisk together the miso, mirin, and the sake and warm briefly over low heat. Scrape into a small bowl, cool for 5 minutes, then fold in the shiso, if using. Transfer the aubergine pieces to a rack set over a rimmed baking sheet (gewoon een platte ovenplaat is prima) and spread the miso mixture across the surface of the eggplant slices. Grill until bubbling and slightly glossy, about 3 minutes. Serve hot or at room temperaturen.
