Nasu Dengaku

Silky eggplant halves brushed with a sweet-savory miso glaze and broiled until caramelized — Nasu Dengaku is a Japanese izakaya classic that turns a humble vegetable into something luxurious. It is simple, elegant, and deeply umami.

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Servings

4 servings

Calories

240

Ingredients

• 2 large Japanese eggplants (or 1 large globe eggplant)
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame seeds, to serve
• 2 green onions, thinly sliced, to serve
• 1 teaspoon grated fresh ginger, to serve

Instructions

1. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern, cutting about 1/2 inch deep without piercing the skin.
2. Heat the oil in a large skillet over medium heat. Place the eggplant cut-side down and cook for 6 to 7 minutes until golden and softening.
3. Flip and cook the skin side for 3 minutes more, until the flesh yields easily to a fork. Transfer to a baking tray, cut-side up.
4. Whisk the miso, mirin, sake, sugar, and soy sauce in a small saucepan. Warm over low heat for 2 minutes, stirring, until glossy and smooth — do not boil.
5. Spread a generous layer of the miso glaze over the cut side of each eggplant half.
6. Broil 4 inches from the heat for 3 to 4 minutes, watching closely, until the glaze bubbles and caramelizes at the edges.
7. Serve hot, sprinkled with sesame seeds, green onions, and grated ginger.

Pro tips

• Score the flesh so the eggplant cooks evenly and soaks up the glaze.
• Watch the broiler constantly — the sugary glaze goes from caramelized to burnt in seconds.
• Japanese eggplants are ideal, but a globe eggplant cut into thick rounds works too.
• Warm the glaze gently; boiling miso dulls its delicate flavor.

Frequently asked questions