Shōri’s Nasu Dengaku Don revealed

If you’ve been to Shōri in west London, you’ve probably already ordered this. If you haven’t, this is a very good place to start. It’s one of the best-selling veggie bowls on the menu and for good reason.

 

Inspired by the many versions of miso aubergine that [restaurant founder] Fiona Tran has eaten (and loved), this one was carefully reworked to suit Shōri’s donburi style. It’s sweet, savoury and sticky in all the right places – basically everything you want in one bowl.

 

Serves 2

 

For the donburi

• 400g steamed Japanese rice, for serving (made from approximately 130g uncooked rice)

For the miso glaze

• 3tbs miso paste
• 3tbs sugar
• 2tbs soy sauce
• 1tbs sake/cooking wine (optional)
• 1tsp dashi powder
• 1tsp water

For the aubergine

• 1 large aubergine (approximately 400g-450g)
• 1½tbs neutral oil
• Pinch of salt

To garnish

• Sesame seeds (toasted, if preferred)
• Finely chopped spring onions
• Pickled ginger

For the donburi

Rinse the rice under cold water until the water runs clear. Use a 1:1 ratio of rice to water and cook in a rice cooker or on the stove. Set aside and keep warm.

 

For the miso glaze

In a small bowl, mix together the miso paste, sugar, soy sauce, sake/cooking wine (if using), dashi powder and water until smooth. Set aside.

 

For the aubergine

Prepare the aubergine. Wash and cut the aubergine into bite-sized cubes (about 2cm–3cm). Pat dry with a paper towel to help it fry better.

 

Heat the oil in a large frying pan over medium heat. Add the aubergine and stir-fry for 6-8 minutes, seasoning with a pinch of salt as you go. Stir often until the pieces are golden and tender.

 

To glaze the aubergine: in the final 1-2 minutes of cooking, pour in the miso glaze. Toss the aubergine to coat evenly, letting the sauce bubble and slightly caramelise. Remove from heat once glossy and well coated.

 

To assemble the donburi

Divide the warm rice between two bowls and top with the glazed aubergine.

 

For the garnish

Finish with sesame seeds and chopped spring onions. Serve with a side of pickled ginger.

 

Tips & notes

To make it vegan, swap the dashi powder for veggie dashi or add an extra tablespoon of soy sauce.

 

Order Up by Square (Ebury, Penguin Random House, £15). Read the review

 

Photography © Marcus Monaghan-Jones (Good Brew Inc)