Nasu Dengaku Recipe
Japanese · Appetizer · 30 min total
Nasu dengaku is a classic Japanese appetizer featuring tender grilled eggplant topped with a sweet and savory miso glaze, broiled to perfection. This recipe delivers restaurant-quality results at home.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 medium Japanese eggplants (about 12 oz total)
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 2 teaspoons toasted white sesame seeds
- 1 scallion, thinly sliced (for garnish)
Instructions
- Preheat broiler to high with rack about 6 inches from heat. Slice each eggplant in half lengthwise; score the cut sides in a diamond pattern (1/2-inch deep cuts).
- In a small bowl, whisk together miso, mirin, sake, sugar, and sesame oil until smooth. Set aside.
- Brush cut sides of eggplant with vegetable oil. Place eggplant cut-side down on a foil-lined baking sheet. Broil until skin is charred and flesh is tender, 8-10 minutes.
- Flip eggplant cut-side up. Spread miso mixture evenly over cut surfaces. Broil until miso bubbles and begins to brown, 2-4 minutes.
- Transfer to a platter, sprinkle with sesame seeds and scallion. Serve hot or at room temperature.
Tips
- If Japanese eggplants are unavailable, use small Italian eggplants; halve lengthwise and adjust cooking time as needed.
- For a richer flavor, substitute red miso for white miso, but reduce sugar to 2 teaspoons.
- Nasu dengaku can be served as a side dish or over steamed rice as a light main course.
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