Miso Glazed Eggplant (Nasu Dengaku)
Nasu Dengaku highlights the tender and creamy texture of braised eggplant coated with an amazingly rich, sweet and salty miso glaze. It's perfect with rice or can be served as a flavorful appetizer!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggplants (preferably Japanese or Chinese)
- toasted white sesame seeds (to garnish)
- perilla leaves (shiso) (shredded, to garnish)
- 2 tbsp yellow miso paste (awase)
- 2 tbsp sake
- ½ tbsp toasted sesame oil
- ½ tbsp light brown sugar
- 1 tsp mirin
Instructions
- 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), 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 white sesame seeds and shredded perilla leaves (shiso). Enjoy!