Nasu Dengaku, Miso Glazed Eggplant
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 4 small eggplants
- 1 tbsp sesame oil
- 3 tbsp vegetable oil or other neutral oil
- 1/2 cup miso paste I use awase miso which is a mix of both red and white miso paste
- 4 tbsp mirin
- 2 tbsp granulated sugar
- 1 tbsp sake or rice vinegar
- sesame seeds to top
Instructions
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Cut eggplant into bite size even cubes
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spread out eggplant in baking dish and toss with oil
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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).
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Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
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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.
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Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
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Sprinkle sesame seeds on top and serve hot.
Recipe Notes
Nasu dengaku is best served immediately.