How do I keep the eggplant from burning?

Great question! The miso glaze can burn rather quickly. This is exacerbated by the sugar in the glaze. Since you're using the broiler function in your oven, that super high heat can take things from browned to burned in no time. When I make this recipe, I keep a watchful eye - both through the oven window, and by opening the oven door to have a closer look. When the glaze is bubbling and browned, it's good to go.

I don't have sake. What can I use instead?

You can use dry sherry or a dry white wine, but I would use half a tablespoon instead of a full tablespoon like the recipe calls for.

Nasu Dengaku - Miso Glazed Eggplant

Name: Nasu Dengaku - Miso Glazed Eggplant
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 small eggplant; 2 tablespoons vegetable oil or other neutral 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, for topping

Description

A classic Japanese dish, nasu dengaku with miso glaze is sweet and savory. Ready in just 15 minutes.

Ingredients

Units Scale

2 small eggplant
2 tablespoons vegetable oil or other neutral 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, for topping

Cook Mode Prevent your screen from going dark

Instructions

Prepare the eggplant. Slice eggplant in half lengthwise, and score the inside in small squares (crosshatch) with a knife.
Pan fry the eggplant. In a pan over high heat, add oil and place the eggplant outer skin facing down. Cook for a few minutes until the skin is brown.
Flip and cover. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
Prepare the miso glaze. Meanwhile, in a bowl, mix miso, mirin, sugar and sake. Whisk until mixed thoroughly.
Glaze the eggplant. Cover a cooking tray with foil and place the eggplant on top (skin side down). Brush the miso dengaku glaze on top of each eggplant until all the surface is coated.
Broil the eggplant. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
Garnish and serve. Sprinkle sesame seeds on top and serve hot.

Notes

Storage: Save leftover nasu dengaku in an airtight storage container and refrigerate for up to 2 days.

Reheating: There is no need to reheat nasu dengaku as it’s just as delicious cold! If you’d like to warm it up, reheat in the microwave on medium for 30 seconds, up to 1 minute.

Variations: Add a squeeze of lemon juice or yuzu juice for a citrus note. Add chopped scallions for a lovely crunch. Add some shredded shiso leaves or fresh basil for a refreshing, herbaceous taste.

Make it spicy: Add a little shichimi on top to add some heat, or a drizzle of chili oil.

Nutrition

Serving Size: 1 eggplant
Calories: 288
Sugar: 15.6g
Sodium: 92mg
Fat: 15.8g
Saturated Fat: 2g
Unsaturated Fat: 5.7g
Trans Fat: 0g
Carbohydrates: 27.9g
Fiber: 4.3g
Protein: 4.9g
Cholesterol: 0mg