{"id":12802,"date":"2017-09-25T09:11:17","date_gmt":"2017-09-25T07:11:17","guid":{"rendered":"http:\/\/bake-street.com\/?p=12802"},"modified":"2026-04-08T12:30:31","modified_gmt":"2026-04-08T10:30:31","slug":"nasu-dengaku-with-sauteed-hazelnut","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/nasu-dengaku-with-sauteed-hazelnut\/","title":{"rendered":"Nasu Dengaku with saut\u00e9ed hazelnut"},"content":{"rendered":"<p>I love eggplants, in all formats. There&#8217;s no way I can make them that I don&#8217;t like. It&#8217;s an ingredient I always have at home and every week I make a recipe with them. Sometimes I make them with more common and habitual recipes, but sometimes I try new ways of cooking them. This time I prepared <strong>Nasu Dengaku with saut\u00e9ed hazelnut<\/strong>.<\/p>\n<p>It is a Japanese recipe that we can also find under the name of <strong>eggplants glazed with miso sauce<\/strong>. This production has its origin in the Japanese rice planting celebrations, which could be of two types:<\/p>\n<ul>\n<li>a musical accompaniment for the rice planting celebration<\/li>\n<li>dances joined to the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Sangaku\" target=\"_blank\" rel=\"noopener noreferrer\">sangaku<\/a><\/li>\n<\/ul>\n<p>The dengaku celebrated for rice planting was done by villagers in the New Year or during the planting season in early summer.\u00a0Hence they took this name, &#8220;dengaku&#8221;.<\/p>\n<p><!--more--><\/p>\n<p>Its preparation is very simple, which allows us to have them ready in<strong> little more than 30 minutes<\/strong>. They are usually served as an accompaniment to rice, but of course you can accompany them with what you like best or simply serve them as a starter.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2017\/09\/berenjena-miso-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2017\/09\/berenjena-miso-980x1200.jpg\" alt=\"Nasu Dengaku con salteado de avellanas\" \/> <\/picture><\/div>\n<h5>What type of eggplant should I use?<\/h5>\n<p>Normally <strong>Japanese aubergine<\/strong> is usually used, it is much thinner and longer than the one we are used to buy in stores. Its texture is also much softer and finer. So if you find them, don&#8217;t hesitate to use them. What you should bear in mind is that since they are much thinner and narrower, the cooking time can be shorter.<\/p>\n<p>In my case I have used some eggplants that I found on the market much smaller than the normal ones, but with the same shape.<\/p>\n<h5>Changing the recipe&#8230;<\/h5>\n<p>Normally these aubergines are served as they come out of the oven. In my case, I decided to accompany them with a saut\u00e9 of hazelnuts, shallot and garlic. If the aubergines already have an impressive flavor, with the accompaniment we finish to achieve a fantastic flavor and texture.<\/p>\n<p>I also served them with some cr\u00e8me fra\u00eeche or mascarpone cheese. I know it is an ingredient that shocks a lot in this elaboration, but it brings a creaminess along with a fairly neutral flavor that goes great. To finish off some aromatic herbs to give it freshness and a dash of red chili oil, if you like the spicy. Scrumptious.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2017\/09\/berenjena-miso-cabecera-2-767x457.jpg\" media=\"(max-width: 767px)\" \/><\/picture><\/div>\n<div>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2017\/09\/berenjena-miso-3-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2017\/09\/berenjena-miso-3-980x1200.jpg\" alt=\"Nasu Dengaku con salteado de avellanas\" \/> <\/picture><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I love eggplants, in all formats. There&#8217;s no way I can make them that I don&#8217;t like. It&#8217;s an ingredient I always have at home and every week I make a recipe with them. Sometimes I make them with more common and habitual recipes, but sometimes I try new ways of cooking them. This time [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":12810,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[808,642],"tags":[595,604,714,615],"class_list":["post-12802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-vegetables-others","tag-eggplant","tag-hazelnut","tag-honey","tag-white-miso"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Nasu Dengaku with saut\u00e9ed hazelnut - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Nasu Dengaku or eggplants glazed with miso sauce. 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