Teriyaki Aubergine by Dec Penfold, Sides
Teriyaki Aubergine by Dec Penfold, Sides
Founded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 5
Teriyaki Aubergine
• 3 large aubergines, using 5 lengthways halves
• 250ml Mizkan Teriyaki Sauce
• 50ml neutral oil
Crispy Nori Noodles
• 250g dried fine egg noodles
• 3g nori powder or finely crushed roasted nori
• Neutral oil for frying noodles
Pickled Pear & Fennel
• 2 firm pears
• 1 medium fennel bulb
• 300ml Mizkan Pickling Liquid
Base and Finish
• 75g Mizkan Sesame & Chilli Miso Sauce
• 10g fresh coriander
• A little water to loosen the miso, if needed
Method
1. Halve the aubergines lengthways. Use five halves and score the flesh in a diamond pattern without cutting through the skin.
2. Mix 150ml Mizkan Teriyaki Sauce with the neutral oil. Brush into the scored flesh and leave to marinate for 30 minutes.
3. Place cut-side down on a lined tray. Roast at 200°C fan for 20 minutes, then turn and cook for another 10–15 minutes until tender.
4. Brush with the remaining Mizkan Teriyaki Sauce and finish under a hot grill until glossy and caramelised. Watch closely to prevent burning.
5. Cook the noodles following the packet instructions. Drain thoroughly and spread out to steam-dry.
6. Divide into five flat nests. Shallow-fry until golden and crisp on both sides. Drain on a rack and dust with nori while hot.
7. Thinly slice the pears and shave the fennel. Place in a snug container or food-safe bag with the Mizkan Pickling Liquid.
8. Toss to coat and refrigerate for 30–45 minutes. Drain well before plating.
9. Place a small spoonful of Mizkan Sesame & Chilli Miso Sauce beneath each noodle nest. Loosen the miso with a little water if needed.
10. Set the glazed aubergine across the noodles. Arrange the pickled pear and fennel along the top, then finish with fresh coriander.
Serve immediately.
