Roasted aubergine with miso is now a well-known dish. The dengaku sauce in Yuki Gomi's recipe is sweet and salty, but also full of umami. You can use roasted cauliflower or roasted Romanesco cauliflower – or better still, both!
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with baking parchment. Cut 4 steaks, about 1.5cm thick, from the middle of the cauliflower, saving the leftover florets for other recipes. Put the steaks onto the tray, brush with the oil, then bake in the oven for about 30 minutes, until tender with a bit of golden colour and crispness on top.
To make the sauce, place the miso and sugar in a small bowl, then stir in the mirin and sake, mixing well.
When the cauliflower is tender, spoon and spread the dengaku sauce over each slice. Return to the oven until the sauce is bubbling and the alcohol from the sake and mirin evaporates, 3-5 minutes. Serve scattered with the sesame seeds and shichimi togarashi, if liked.
It’s important to roast the cauliflower well before adding the sauce. This gives it a lovely tender softness and makes the finished dish so much better.