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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

  1. Cut eggplant into bite size even cubes

  2. spread out eggplant in baking dish and toss with oil

  3. 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).

  4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
  5. 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.
  6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
  7. Sprinkle sesame seeds on top and serve hot.

Recipe Notes

Nasu dengaku is best served immediately.