Nasu Goma Recipe

Prepare and roast

Preheat oven to 220°C (425°F). Wash and dry the eggplants. Using a sharp knife, make two or three shallow lengthwise slashes in each aubergine to help steam escape. Lightly score the skin in a crosshatch pattern if desired to allow heat penetration.

Brush each aubergine lightly with the 2 tbsp oil and sprinkle evenly with 1 tsp salt. Place on a rimmed baking sheet lined with foil or parchment for easy cleanup, leaving space between each fruit.

Roast on the middle rack for 30–40 minutes, turning once halfway through, until the skin is blistered and charred in places and the interior feels very soft when pressed with tongs. Larger eggplants may take up to 45 minutes.

Remove from oven and allow to cool until comfortable to handle (about 10 minutes). When cool enough, halve each aubergine lengthwise and scoop or peel out the flesh into a bowl, discarding most of the skin. Gently press any excess liquid out with a spoon; you want soft, creamy flesh. If you prefer a slightly smoky flavor, you can finish over a gas flame or hot cast-iron for 1–2 minutes per side before scooping.

Toast sesame (if not pre-toasted)

If your sesame seeds are not toasted, dry-toast 3 tbsp white sesame seeds in a small skillet over medium heat for 2–4 minutes, stirring constantly, until fragrant and lightly golden. Transfer immediately to a plate to cool.

Grind sesame

Using a mortar and pestle or a small spice grinder, grind the toasted sesame seeds to a coarse-smooth paste. You can also use a mini food processor. For the silkiest texture, grind until the paste begins to clump; some small grain is fine for texture.

Emulsify dressing

To the ground sesame paste, add 1 tbsp light miso, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp sugar or honey, and 3 tbsp warm water. Whisk until smooth. While whisking, drizzle in 1 tbsp neutral oil (or light sesame oil) to create a creamy emulsion. Taste and adjust: add the optional 1 tsp lemon juice for brightness or more soy for saltiness. The dressing should be thick but pourable; add small amounts of warm water (¼–½ tbsp) if you need to thin it.

Place the scooped aubergine flesh in a shallow serving dish. Using a fork, gently mash and spread it into an even layer but keep some texture—aim for a buttery, slightly fibrous consistency.

Pour the goma dressing evenly over the warm aubergine. Use the back of a spoon to spread the sauce so it coats most of the surface. The warmth of the aubergine will slightly loosen the dressing and allow it to meld.

Garnish with the 2 tbsp thinly sliced scallions, a light sprinkle of 1 tsp toasted sesame seeds, and the optional 1 tsp shredded nori or shiso. If you like a touch of heat, dust with 1/4 tsp shichimi togarashi or black pepper.

Serve immediately while warm, or refrigerate for up to 24 hours and serve chilled or at room temperature. Serves well as a side or small sharing plate alongside steamed rice and grilled fish or tofu.