Nasu Dengaku – Miso Glazed Eggplant
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Appetizer, Side
- Method: Pan frying, broiling
- Cuisine: Japanese
- 2 small eggplant
- 2 tablespoons vegetable or canola oil
- 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
- 2 tablespoons mirin
- 1 tablespoon granulated sugar
- 1 tablespoon sake
- sesame seeds
- Slice eggplant in half and using a knife, score the inside in small squares.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
- Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
- Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
- Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
- Sprinkle sesame seeds on top and serve hot.
Nasu dengaku is best served immediately.
Keywords: recipe, vegan, plant based, vegetarian, gluten-free