Nasu Dengaku ナス田楽
User Reviews
4.8
Nasu Dengaku ナス田楽
Description
This Nasu Dengaku recipe focuses on preparing a sweet miso glaze combining miso paste, sugar, mirin, sake, and dashi powder, which is simmered until smooth and shiny. The eggplant is halved lengthwise, scored to increase surface area, and soaked in water briefly to remove any bitterness. It is then patted dry and microwaved gently to soften the flesh before browning in olive oil to develop color and flavor.
Once cooked on the stovetop, the eggplant halves are coated with the prepared miso glaze. They are then placed under a preheated grill (broiler) to caramelize the glaze for several minutes. The dish is finished by garnishing with freshly grated ginger, toasted sesame seeds, and chopped shiso leaves, which add brightness and texture contrast.
The resulting eggplant is tender with a rich, umami-packed glaze that is sweet yet savory. The grilling step brings a slight char and intensifies the miso’s aroma. This preparation works well as a side dish or appetizer highlighting eggplant’s silky texture and pairing well with steamed rice and other Japanese dishes.
Using an iron skillet and microwaving beforehand streamlines the cooking process. Vegan adaptations can substitute mushroom dashi for the traditional dashi powder. Controlling the grilling time carefully avoids burning the glaze while ensuring its glossy finish.
Ingredients
Miso glaze
- 1.5 tbs miso paste
- 1.5 tbs sugar
- 1/2 tbs mirin
- 1/2 tbs sake
- 1/2 tsp dashi powder *4
- 1 tbs olive oil
- 1 eggplant
- 1 tbsp ginger to garnish, grated
- 1 tbsp sesame seeds to garnish
- 1 tbsp shiso leaves to garnish, chopped
Instructions
Sweet miso paste for glazing *1
- Put all the miso glaze ingredients in a small sauce pan and simmer for a couple minutes over low heat until the sugar has dissolved and the glaze become shiney.
- Remove from heat and set aside.
Prepare eggplant
- Cut the eggplant in half lengthwise.
- Score around the eggplant and diagonally.
- Soak the eggplant in water in a large bowl for about 5 minutes to take off the bitter taste.
- Take the eggplant out of the water and wipe off the excess water with a paper towel.
- Gently wrap the eggplant with cling wrap microwave for 5 min.
Grill and glaze
- Start to preheat the oven on grill setting *2
- Put the olive oil in a frying pan and cook the eggplant until the cut side becomes brown about 5 minutes and turn the heat off. *3
- Glaze the eggplant surface with about 1 tbs of miso mixture each.
- Put the frying pan in the preheated oven and grill for 3-5 minutes.
- Serve it on a plate and top with grated ginger, garnish with shiso and sprinkle sesame seeds over.
Notes
- Prepare the miso glaze while the eggplant is soaking to save time.
- Use a grill (broiler) setting at approximately 200°C for finishing the glazed eggplant.
- Microwaving softens the eggplant quickly before browning in an iron skillet.
- For a vegan version, substitute dashi powder with mushroom dashi or shiitake mushroom powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2serves
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 517mg | 22% |
| Potassium | 572mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 18g | 36% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 72mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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