Nasu Dengaku

Nasu Dengaku is a Japanese miso glazed eggplant recipe that's perfect as a side dish.

Course Side Dish

Cuisine Japanese

Keyword Eggplant, Japanese Food, Miso, Vegan, Vegetarian

Prep Time 2

Cook Time 10

Total Time 12

Servings 4 people

Calories 220kcal

Cost $5

2 Eggplants sliced in half and scored
2 tbsp Oil Neutral oil like Sunflower or Soybean
2 tbsp Miso Paste you can use any miso paste, but for this recipe I decided to use shiro (white) miso
1 tbsp Sake
1 tbsp Mirin
2 tsp Sugar

Preheat your oven to 220c or 450f on the broil setting
Place the oil in a pan and bring to high heat. Add the eggplants skin side down and cook for a few minutes. Then flip and cook the flesh for another few minutes, until nicely browned.
While the eggplant is cooking you can make the miso glaze by mixing together the rest of the ingredients. If it seems too thick add a tbsp of water to thin it out.
Remove the eggplant from the pan and place on a baking tray skin side down. Brush over the miso glaze.
Place the tray on the top rack of the oven for 4 minutes so the glaze gets a bit caramelized. It should be near black and bubbly when you pull it out.
Plate and serve immediately.