“Knife and fork,” says the young waiter, sounding apologetic. ” To cut with.”
I thank him, unsure of what he thinks I might have done with the cutlery if he hadn’t left an instruction.
He places a small black plate down. The half eggplant is covered with a thick black brown sauce and scattered with green onion and sesame seeds. It looks gorgeous. Scraping the sauce away I see the green eggplant beneath is scored into cubes.
Cut the end off, skin and all. In it goes. The texture of the vegetable flesh is perfectly smooth. The sauce is deeply sweet and salty, with a hint of fermentation.
Am I expected to eat the skin? It’s not bad but the firm chewiness goes against the slippery vibe. I decide to scrape the flesh out as I go.
It comes away easily, it’s so soft and silky. I take my time, little forks of green and brown.
After awhile it seems too sweet but only just. Hunting down every skerrick of eggplant I can. None must be wasted!
Delicious!
Rating:
Specifics: Nasu dengaku from Zakura, Bondi Junction
Nasu Dengaku
“Knife and fork,” says the young waiter, sounding apologetic. ” To cut with.”
I thank him, unsure of what he thinks I might have done with the cutlery if he hadn’t left an instruction.
He places a small black plate down. The half eggplant is covered with a thick black brown sauce and scattered with green onion and sesame seeds. It looks gorgeous. Scraping the sauce away I see the green eggplant beneath is scored into cubes.
Cut the end off, skin and all. In it goes. The texture of the vegetable flesh is perfectly smooth. The sauce is deeply sweet and salty, with a hint of fermentation.
Am I expected to eat the skin? It’s not bad but the firm chewiness goes against the slippery vibe. I decide to scrape the flesh out as I go.
It comes away easily, it’s so soft and silky. I take my time, little forks of green and brown.
After awhile it seems too sweet but only just. Hunting down every skerrick of eggplant I can. None must be wasted!
Delicious!
Rating:
Specifics: Nasu dengaku from Zakura, Bondi Junction