Nasu Dengaku ナス田楽
Nasu Dengaku is a delicious Japanese dish made from eggplant coated in a tasty sweet miso glaze! It's super easy to make!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 grated ginger (to garnish)
- 1 tbsp sesame seeds (to garnish)
- 1 tbsp chopped Shiso leaves (to garnish)
Instructions
- 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.
- 2
Remove from heat and set aside.
- 3
Cut the eggplant in half lengthwise.
- 4
Score around the eggplant and diagonally.
- 5
Soak the eggplant in water in a large bowl for about 5 minutes to take off the bitter taste.
- 6
Take the eggplant out of the water and wipe off the excess water with a paper towel.
- 7
Gently wrap the eggplant with cling wrap microwave for 5 min.
- 8
Start to preheat the oven on grill setting *2
- 9
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
- 10
Glaze the eggplant surface with about 1 tbs of miso mixture each.
- 11
Put the frying pan in the preheated oven and grill for 3-5 minutes.
- 12
Serve it on a plate and top with grated ginger, garnish with shiso and sprinkle sesame seeds over.