Nasu dengaku (miso aubergine) recipe
 Miso-topped aubergine is a traditional Japanese dish – this recipe uses two types of caramelised miso toppings for a true umami treat. 1 large aubergine, peeled and cut into 3cm/1¼in thick roundsvegetable oil, for deep-frying ½ tsp white sesame seeds or poppy seeds, to garnish 1 large aubergine, peeled and cut into 3cm/1¼in thick rounds vegetable oil, for deep-frying ½ tsp white sesame seeds or poppy seeds, to garnish 40ml/1½fl oz cooking sake (available online)150g/5½oz sakura miso (dark rice and soya bean miso, available online)150g/5½oz saikyo miso (white rice miso, available online)100ml/3½fl oz mirin75g/2⅔oz caster sugar 40ml/1½fl oz cooking sake (available online) 150g/5½oz sakura miso (dark rice and soya bean miso, available online) 150g/5½oz saikyo miso (white rice miso, available online) 100ml/3½fl oz mirin 75g/2⅔oz caster sugar 40ml/1½fl oz cooking sake200g/7oz saikyo miso100g/3½oz shiro miso 100ml/3½fl oz mirin50g/1¾oz caster sugar 40ml/1½fl oz cooking sake 200g/7oz saikyo miso 100g/3½oz shiro miso 100ml/3½fl oz mirin 50g/1¾oz caster sugar 2 bamboo leaves 2 bamboo leaves Method To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside.To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside. To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. Recipe tips This recipe requires you to set fire to sake to remove the alcohol – be very careful and avoid this recipe if you're not confident doing so.