Miso Glazed Eggplant (Nasu Dengaku)
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4
2 reviews
Good
Miso Glazed Eggplant (Nasu Dengaku)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 eggplant preferably Japanese or Chinese
- sesame seeds to garnish, toasted
- perilla leaves shredded, to garnish, shiso
Miso Glaze
- 2 tbsp yellow miso paste awase miso
- 2 tbsp sake
- ½ tbsp sesame oil toasted
- ½ tbsp light brown sugar
- 1 tsp mirin
Instructions
- Preheat your grill or broiler on medium. While you wait, wash 2 eggplants and dry with kitchen paper. Remove the stems and cut them in half lengthways, then score the flesh with a crosshatch pattern.
- Once the grill it hot, place the eggplant halves on the wire rack skin side down and grill for 3 minutes to soften the flesh.
- Flip them over and grill the skin side for 5 minutes.
- While the eggplant is grilling, add the sauce ingredients (2 tbsp yellow miso paste (awase miso), 2 tbsp sake, ½ tbsp toasted sesame oil, ½ tbsp light brown sugar and 1 tsp mirin) to a small saucepan and bring to a boil over medium-high while stirring continuously. Reduce the heat to low and simmer for a few minutes, stirring occasionally to prevent burning the miso.
- Flip the eggplants once more and brush the flesh side with the miso sauce. Grill for 2-3 minutes or until the miso glaze has caramelized.
- Sprinkle with toasted sesame seeds and shredded perilla (shiso) leaves. Enjoy!
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User Reviews
Overall Rating
4
2 reviews
Good
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