Air-Fryer Nasu Dengaku

The microwave step cooks the inside with zero oil, guaranteeing a buttery, melt-in-your-mouth interior before caramelizing in the air fryer.

• 2 medium aubergines
• 1 tbsp toasted sesame oil
• 3 tbsp miso paste (white or red)
• 2 tbsp mirin (or maple syrup/honey)
• 1 tbsp sake (or water)
• 1 tsp sugar
• Toasted sesame seeds (optional garnish)
• Finely sliced spring onions (optional garnish)

1. Cut the 2 medium aubergines in half lengthways.
2. Use a sharp knife to score the flesh in a deep diamond cross-hatch pattern, cutting down close to the skin but being careful not to pierce through it.
3. Place the scored halves flesh-side down on a microwave-safe plate.
4. Microwave on high for 4 to 5 minutes until the aubergines are slightly collapsed and soft to the touch.
5. Pat the flesh completely dry with a paper towel.
6. While they microwave, whisk together the 3 tbsp miso paste, 2 tbsp mirin, 1 tbsp sake (or water), and 1 tsp sugar in a small bowl until smooth and thick.
7. Brush the scored flesh with the 1 tbsp toasted sesame oil.
8. Place flesh-side up in the air fryer basket and cook at 200°C for 6 to 8 minutes until the edges start to turn golden brown and crisp.
9. Spoon the miso glaze mixture evenly over the cooked flesh, smoothing it right to the edges.
10. Return to the air fryer at 190°C for 3 to 4 minutes until the glaze is bubbling and deeply caramelized.
11. Garnish with toasted sesame seeds and spring onions if using.

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