{"id":67386,"date":"2022-10-18T13:00:00","date_gmt":"2022-10-18T11:00:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/an-umami-sensation-vegetable-onigiri-with-baked-aubergine-in-miso-paste\/"},"modified":"2026-06-12T14:08:55","modified_gmt":"2026-06-12T12:08:55","slug":"an-umami-sensation-vegetable-onigiri-with-baked-aubergine-in-miso-paste","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/an-umami-sensation-vegetable-onigiri-with-baked-aubergine-in-miso-paste\/","title":{"rendered":"An Umami sensation: Vegetable Onigiri with baked aubergine in Miso paste"},"content":{"rendered":"\n
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Go to recipe \u2193<\/a><\/div>\n<\/div>\n\n
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If you like aubergines, you\u2019ll love these onigiri with Nasu Dengaku! The recipe for these delicious vegetable Onigiri with aubergine is a real Umami bomb \ud83d\ude0b.<\/strong> The aubergine goes perfectly with the delicate Miso-Mirin marinade in which it is baked to release its full flavour. Combined with fresh chives and toasted sesame seeds, these rice balls are ready in no time!<\/p>\n\n\n\n

\"Onigiri<\/figure>\n\n

Nasu Dengaku is a traditional Japanese recipe for aubergine and Miso paste. This dish is actually a classic Japanese side dish, served with rice, for example. It is prepared by cutting aubergines in half, frying them briefly and vigorously, and baking them with a sweet and savoury Miso glaze. The result is not only intensely savoury, but also smoky and sweet with flavours of roasted nuts \u2013 delicious!<\/strong><\/p>\n\n

\"Onigiri<\/figure>\n\n

And that\u2019s exactly what we\u2019re using today to make a snack for on the go. <\/strong>To do this, we chop the aubergine into small pieces, fry them quickly in a pan and marinate everything with Miso paste (im Shop ansehen)<\/u><\/a> and Hon Mirin (im Shop ansehen)<\/u><\/a> . Then it goes into a hot oven for 10 minutes, before being finished off with chives and sesame seeds. Then we can fill and shape the rice balls!<\/strong><\/p>\n\n

\"Onigiri<\/figure>\n\n

Tip: <\/strong>Onigiri moulds (im Shop ansehen)<\/u><\/a> are particularly suitable for shaping the onigiri. Alternatively, you can shape them with moistened hands.<\/em><\/p>\n\n

By the way, in this recipe I use a Shiro miso paste (im Shop ansehen)<\/u><\/a>,<\/strong> a light-coloured paste made from fermented soya beans, which is a must-have for seasoning Japanese dishes (both savoury and sweet). For this light Miso paste, the soya beans undergo a shorter fermentation period, giving it a milder and sweeter taste compared to darker Miso pastes.<\/p>\n\n

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TOP RECOMMENDATION<\/p>\n<\/div><\/section>\n\n\n\n

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\"Onigiri
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