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nasu dengaku

Nasu Dengaku – Miso Glazed Eggplant

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 46 reviews
  • 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
  • Diet: Vegetarian

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

Instructions

  1. Prepare the eggplant. Slice eggplant in half lengthwise, and score the inside in small squares (crosshatch) with a knife.
  2. 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. 
  3. Flip and cover. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
  4. Prepare the miso glaze. Meanwhile, in a bowl, mix miso, mirin, sugar and sake. Whisk until mixed thoroughly.
  5. 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.
  6. 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.
  7. Garnish and serve. Sprinkle sesame seeds on top and serve hot.

Notes

Nasu dengaku is best served immediately.


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
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