@aisletotokyo: Full Recipe↓ Day 78/100 | DENGAKU AUBERGINE 🛒 INGREDIENTS: Servings: 2 - Aubergine: 180g [Sauce] - Miso: 3 tbsp - Sugar: 2 tbsp - White wine: 2 tbsp [Topping] - Toasted Sesame Seeds - Chives 🧑‍🍳 METHOD: 1. Simmer sauce ingredients in a frying pan over low heat, stirring until thickened. 2. Slice aubergine lengthwise and score a crosshatch pattern on one side. 3. Heat oil in a frying pan and cook aubergine cut-side down over medium heat, flipping occasionally. 4. Drain excess oil, plate, pour sauce over, and top with sesame seeds and chopped chives. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. - In this recipe, I used Itsu Miso'easy Traditional and found it works amazingly. 👉 If you don't know what miso to use, just grab the Itsu one. If you want to level up later on, you can always hunt down imported Japanese miso. (Not sponsored or affiliated.) ⛩️ TRADITIONAL OPTION: - Swap white wine for mirin (same amount) and reduce sugar from 2 tbsp to 1 tbsp. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #dengaku #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

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Monday 21 September 2026 16:00:00 GMT