Recipe: Nasu Dengaku with Pak Choi & Radish Ramen Topping
14.08.20 Category (Recipes)
Fancy combining Ramen & BBQ read on...
Recipe created for Kusari by Jon Finch
Nasu Dengaku is just a fancy name for miso glazed eggplant. It’s one of my ‘go-to’ BBQ dishes when I have veggie or vegan friends visiting. Eggplant really soaks up flavors and takes on a delicious smokiness when grilled that works really well with the slight caramelisation from the miso and toasting of the sesame seeds. This is a really quick dish to cook and providing you have everyone chopped and ready to go, you don’t even need to start grilling until you have put your noodles in to cook.
You can dip the pak choi into the ramen broth for a minute or two if you like it softer. I personally really like the crunch of the almost raw veg in there though.
What you'll need
Ramen noodles & broth of your choice
1 eggplant
1 pak choi cut into 6 lengthways (I used a couple of baby pak choi)
Handful of French breakfast radishes – thinly sliced lengthways
Sesame seeds
For the glaze:
1 tbsp sesame oil
2 tbsp miso paste
1 tbsp mirin
1 tbsp honey
To garnish:
Thinly sliced green onions
Thinly sliced red chili
Aonori seaweed flakes
Preparation
Mix all the glaze ingredients together into a smooth paste and set aside
Set up your BBQ for direct grilling at a medium heat
Slice the aubergine lengthways into 1cm slices and drizzle with oil
Mix up the ramen broth and bring to a simmer then add the noodles
Place the sliced eggplant on the grill for a couple of minutes until the flesh is golden brown then flip over to cook the other side
Brush over the cooked side of eggplant with the miso glaze and sprinkle with sesame seeds
Flip again grill for 30 seconds more
Brush and sprinkle the other side then flip and grill one last time
Each piece of eggplant should now have been grilled on each side twice – once without glaze and a second quick blast with the glaze
Slice the grilled eggplant into 1cm wide strips and add to the bowl with the noodles, broth, radish and the quartered pak choi
Garnish with green onions, chili and aonori