Nasu Dengaku Style Miso and Honey Glazed Aubergine
with Udon Noodles, Stir-Fried Veg and Peanuts
Nasu dengaku is a classic Japanese side dish made with aubergine sliced in half, scored and brushed with a sweet and savory miso sauce. Our version places your nasu dengaku inspired aubergine on top of thick udon noodles and miso veg for a hearty vegetarian dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
15 grams
Miso Paste
(Contains Soya)
15 grams
Honey
50 grams
Ketjap Manis
(Contains Soya)
1 unit(s)
Bell Pepper
(May contain Celery)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 unit(s)
Lime
20 milliliter(s)
Sesame Oil
(Contains Sesame)
150 grams
Shredded Savoy Cabbage
220 grams
Udon Noodles
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.
Pop the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.
Once the oven is hot, roast the aubergine on the top shelf until golden and tender, 25-28 mins.
Meanwhile, in a small bowl, combine the miso paste, honey and half the ketjap manis. Set aside your miso sauce. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Crush the peanuts in the unopened sachet using a rolling pin.
When the aubergine has 12-14 mins remaining, remove from the oven and spread 1 tbsp of the miso sauce over each aubergine half. Reserve the remaining sauce for later.
Return to the oven for the remaining time, 12-14 mins.
Meanwhile, juice half the lime and cut the other half into wedges.
Stir the lime juice from the lime half, sesame oil and remaining ketjap manis into the miso sauce.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and savoy cabbage. Stir-fry until softened and slightly charred, 5-6 mins.
Add the reserved miso sauce and udon noodles to the pan. Use a fork to gently separate the noodles, then toss together to coat the noodles in the sauce.
Stir-fry for a further 2-3 mins, then remove from the heat. Taste and season with salt and pepper if needed.
Share the udon noodles between your serving bowls and lay the miso glazed aubergine on top.
Sprinkle over the peanuts and serve any remaining lime wedges on the side for squeezing over.
Enjoy!
