Japanese · Authentic-ish Japanese
Nasu Dengaku
152 kcal a serving, against 320 for the traditional version. That is 168 kcal off, or 52%, with 5g of protein. Serves 4. .
What the traditional version is
Aubergines are halved lengthwise, cross-hatched, brushed liberally with oil and grilled or fried until golden and soft. The sweet miso glaze is made with white miso, mirin, sake, and sugar, then spread thickly over the hot aubergine before a final quick blast under the grill to caramelise.
What changed, and what each change costs
Skip the frying, grill the aubergines dry
Aubergine is a sponge in a former life. Once it meets oil, it'll soak up every drop. Grilling it dry means you keep the structure and cut the fat.
What it costs you. You miss some of that luscious silkiness you get from aubergine fried in oil. The flesh is firmer, with a hint of chew, but it still collapses under a spoon.
Sugar halved in the miso glaze
Miso's already packed with umami, so you don't need as much sugar to bring out the flavour. Halving the sugar calms the glaze but keeps enough kick.
What it costs you. Glaze isn't as glossy or sticky. If you want that classic lacquered shine, you could brush on a touch of honey, but then you're back into sweet shop territory.
Mirin and sake cut by a third
These bring sweetness and aroma, but most of their job is to carry sugar and alcohol. You still need some for proper flavour, but less is fine.
What it costs you. You lose a fraction of boozy perfume in the glaze. Nobody ever cried over less mirin, though.
Add a little extra miso
Up the miso by ten grams to keep the sauce rich and to add back some lost body after cutting sugar and booze.
What it costs you. It's saltier and punchier. Nobody's ever accused nasu dengaku of being bland, but you've been warned.
Finish with spring onion as before
It's there for freshness, crunch and colour, and already healthy as it gets.
What it costs you. No cost at all - if you hate onion, skip it, but then it's just aubergine and sauce.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 320 | 152 |
| Protein | 4.7g | 5g |
| Fat | 16.6g | 1.7g |
| Saturated fat | 2.2g | 0.3g |
| Carbohydrate | 34.9g | 28g |
| Protein per 100 kcal | 1.5g | 3.3g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Japanese prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. soybeans.
The method is in the book
If you want true nasu dengaku, you want oil, sugar and restaurant lighting. This is the third-best version: it's not silk in a bowl, it's aubergine with a bit of backbone. The flavour's all there, though, and the glaze still licks around your teeth just the way it should. If you miss the shiniest lacquer or the softest flesh, book a flight. For Tuesday dinner, this is the win.
The quantities and the method for this dish are in Authentic-ish Japanese, along with 48 more. It is not out yet. The swap kit is free in the meantime.