Miso Glazed Eggplant (Nasu Dengaku)味噌茄子田樂
Nasu Dengaku is a classic Japanese dish featuring eggplant halves scored, pan-fried until tender, and then generously coated with a sweet and savory miso glaze before being grilled or broiled to perfection. The soft, creamy texture of the eggplant perfectly complements the rich, umami-packed glaze.
01Ingredients
- 2 medium eggplants
- 3 tablespoons miso paste (red or awase)
- 2 tablespoons mirin
- 1 tablespoon sake (cooking sake)
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds, for garnish
- 1 tablespoon sliced green onions, for garnish
Nutrition (per serving)285kcal
- Protein3.2g
- Carbs22.5g
- Fat18.8g
Fiber 4.1 gSodium 612 mg
02Steps
- Cut each Eggplant in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.
- In a small bowl, combine Miso paste, Mirin, Sake, Sugar, and Soy sauce. Mix well until smooth.
- Heat Vegetable oil in a large non-stick pan over medium heat. Place Eggplant halves, cut-side down, in the pan. Cook for about 5-7 minutes until golden brown and softened. Flip and cook on the skin side for another 5 minutes until tender.
- Preheat broiler or grill. Carefully spread a generous amount of the miso glaze (from Step 2) over the cut side of each Eggplant half.
- Transfer the Eggplants to a baking sheet lined with foil (or directly to a grill). Broil or grill for 2-3 minutes, watching carefully, until the glaze is bubbly and slightly caramelized.
- Remove from heat. Garnish with Toasted sesame seeds and sliced Green onions. Serve hot.
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