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Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Rating
3.55rating out of 5

(361 reviews from our customers)

Prep Time

40 min

Cuisine

Japanese

For this plant-based Japanese dish, you’ll roast aubergines in a sticky sweet and salted miso glaze and serve with sticky rice and quick-pickled radishes and carrots.

Prep Time

40 min

Cuisine

Japanese

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Aubergine
2 aubergines
Spring-onion
1 spring onion
Miso-paste
2 tbsp white miso paste †
Radish
125g radishes
Carrot
1 carrot
honey-pot
1 agave nectar pot (25g)
Mirin
2 mirin sachets (30ml)
rice-vinegar
1 rice vinegar sachet (30ml)
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
black sesame seeds
1 black sesame seed sachet (5g) †
Sesame-seeds
1 toasted sesame seed sachet (5g) †
150g sushi rice
150g sushi rice
You Will Need
Non-stick baking paper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 spring onion
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 125g seasonal radishes
  • 1 carrot
  • 1 agave nectar pot (25g)
  • 1 mirin sachet (15ml)
  • 1 rice vinegar sachet (30ml)
  • 1 Chinese rice wine sachet (15ml)
  • 1 black sesame seed sachet (5g)<span class="strong">†</span>
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
  • 150g sushi rice
Typical Values per 100g per serving
Energy 517 kJ
122 kcal
1890 kJ
447 kcal
Fat
of which saturates
1.2 g
0.2 g
4.5 g
0.9 g
Carbohydrate
of which sugars
24.2 g
6.8 g
88.4 g
24.8 g
Fibre 1.7 g 6.3 g
Protein 2.6 g 9.4 g
Salt 0.1 g 0.35 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 aubergine
aubergine
1 spring onion
spring onion
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
125g seasonal radishes
radishes
1 carrot
carrot
1 agave nectar pot (25g)
agave nectar
1 mirin sachet (15ml)
Mirin (glutinous rice, water, alcohol, white rice)
1 rice vinegar sachet (30ml)
rice vinegar, salt
1 Chinese rice wine sachet (15ml)
rice wine (100%)
1 black sesame seed sachet (5g)
Whole hulled black sesame seeds (100%). Produced in a factory that handles nuts, soya, mustard, celery and fish.
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
150g sushi rice
round grain white rice (100%)
Allergens
  • Allergens highlighted by † (soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2135 - Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil half a kettle

Slice the radishes finely and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Add them to a bowl with the rice vinegar, a generous pinch of salt and sugar and 3 tbsp [6 tbsp] boiled water

Give everything a good mix up and set aside for later

2 2135 - Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Cut the aubergines in half lengthways

Score the flesh in a criss-cross pattern, taking care not to cut through to the skin 

Line a baking tray with non-stick baking paper and add the aubergine halves

Drizzle the flesh of each aubergine half generously with vegetable oil and put the tray into the oven for 15 min 

 

3 2135 - Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Meanwhile, rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

4 2135 - Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving - this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

5 2135 - Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Add the white miso paste, agave nectar, Chinese rice wine and mirin to a bowl with 1/2 tbsp [1 tbsp] boiled water and stir it all together – this is your miso glaze

6 2135 - Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

Once the aubergines have been in the oven for 15 min, top with the miso glaze 

Tip: Make sure the glaze gets into the gaps!

Return the tray to the oven for a further 10-12 min or until the aubergines are caramelised and cooked through

7 2135 - Miso-Glazed Aubergine With Sticky Rice & Pickled Radish

While the aubergines caramelise, trim, then finely slice the spring onion[s]

Drain the quick-pickled radishes and carrots

8

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Serve the miso-glazed aubergine with the sticky rice and quick-pickled radishes and carrots to the side

Garnish the aubergine with the sesame seeds and sliced spring onion

Enjoy!

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