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Miso Glazed Eggplant (Nasu Dengaku)
4 from 2 votes

Miso Glazed Eggplant (Nasu Dengaku)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish, Appetizer
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Flip them over and grill the skin side for 5 minutes.
  4. 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.
  5. 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.
  6. Sprinkle with toasted sesame seeds and shredded perilla (shiso) leaves. Enjoy!