Miso Eggplant Burger
Japan's den miso nasu (miso-glazed aubergine) turned into a viral plant-based burger — a whole aubergine steak marinated in a sweet red miso glaze (mirin, sake, sugar) and grilled until tender and caramelised, served in a brioche bun with Japanese kewpie mayo, pickled cucumber and shiso leaves.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix miso glaze: whisk red miso, mirin, sake, sugar and sesame oil until smooth.
About 5 min
Score the cut face of each aubergine steak in a crosshatch. Brush with glaze on both sides.
About 14 min
Grill or pan-fry over medium-high heat 5–6 minutes per side until tender inside and deeply caramelised outside. Brush with extra glaze while cooking.
About 14 min
Toast the brioche buns.
About 14 min
Assemble: bun bottom → Kewpie mayo → shiso leaves → aubergine steak → pickled cucumber → sesame seeds → bun top. The miso glaze makes the aubergine taste luxuriously meaty.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 10 g
- Carbs
- 56 g
- Fat
- 14 g
- Fibre
- 8 g
- Sugar
- 16 g
- Sodium
- 820 mg
Contains: eggs, soy, sesame
You might also cook
All Japanese recipes
Recipe by Boon Tools.