Nasu Dengaku – Miso Glazed Eggplant

nasu dengaku

Nasu Dengaku – Miso Glazed Eggplant Recipe

Everyone has certain ingredients that give them trouble in the kitchen. Some people can’t cook rice without burning the bottom of a pot while others have issues peeling hard boiled eggs without taking half of the white out. One of my most hated ingredient is the eggplant; although it is one of my favorite vegetables when cooked properly, I can’t seem to get it right! I either overcook it until it’s mushy and half disintegrated or undercook it, possibly the worst way to serve it to someone who’s never tasted eggplant. Crunchy trauma.


But here is a delicious eggplant dish I can ACTUALLY cook to perfection and that’s good news because the flavors are absolutely gorgeous! Nasu Dengaku is a classic Japanese side dish made with eggplant sliced in half and brushed with a sweet, salty and savory miso glaze. Run it under a broiler for a few minutes until the glaze caramelizes, sprinkle some sesame seeds on top and your nasu dengaku is ready to serve!


If you ask me why I am only able to cook eggplant really well this way, I think it’s because the eggplant is cooked on its own at first with just a little oil, before it’s broiled with a glaze. I tend to mess up eggplant when I incorporate it with other veggies and/or meats, and toss it with a sauce. Since carrots, potatoes and other veggies all have a different cooking time, my guess is I either put it in too early or too late.

But the way nasu dengaku is cooked makes it easy for me to attain the right texture, hurray! You can serve nasu dengaku with plain white rice or pair it up with other easy Japanese dishes like yaki udon, pork rolls with teriyaki sauce or the easiest rice cooker vegetable rice


5.0 from 4 reviews
Nasu Dengaku - Miso Glazed Eggplant
Prep time
Cook time
Total time
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Recipe type: Appetizer, Side
Cuisine: Japanese
Serves: 2
  • 2 small eggplant (or one medium/large one)
  • 2 tbsp vegetable or canola oil
  • ¼ cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste
  • 2 tbsp mirin
  • 1 tbsp granulated sugar
  • 1 tbsp sake
  • sesame seeds
  1. Slice eggplant in half and using a knife, score the inside in small squares.
  2. In a pan over high heat, add oil and put the eggplant skin facing down.
  3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
  4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
  5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
  6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
  7. Sprinkle sesame seeds on top and serve hot.


    • says

      Hi Lokness, I hope you enjoy the recipe, it’s very easy and so delicious! I read on your blog you grew up in Hong Kong? I lived there for 3 years, love the city and the food! I miss eating curry at Chunking Mansion :)

  1. says

    Just made it for dinner!! Fantastic!!! All polished off, even Nica who doesn’t usually like eggplant, loved it! I only wish that we had some leftover for tomorrow. Thank you so sharing such great Japanese recipe!!!
    I learn so much from you!

  2. AnonymousChef says

    I’ve made this several times and love it no question but I have one note to make: who measures miso in cups? Now since most of the readers here are began too one would assume that they would have a scale to message it in grams which is much much more convenient. Anyway that’s just what I think. :) no hard feelings since I see this in many blogs

  3. Despina says

    I just tried this recipe for my and my mother! She’s not a huge fan of Asian cuisine in general but she really liked this. She found it a bit sweet (which might’ve been my fault for using more sugar than necessary) but I count it as a huge success nevertheless! Thank you for this recipe!

    • says

      Hi Despina!
      This recipe can be a little sweet for some people, I know what you mean and I also sometimes add less sugar than what the recipe calls for depending on how sweet I want my dinner to be that day. So glad to hear she liked it!

    • says

      Vivian, the first time I made this I thought the same thing! But it’s a great way to quickly cook eggplant. I tried it with tomato sauce and parmesan cheese and it was also very yummy!

  4. says

    Making perfect eggplant dish can be tricky. My main problem is that sometimes it looses its perfect moisture, but I’m trying since I love this crazy vegetable, and I will definitely try nasu dengaku – I bet it tastes as good as it sounds like :)

    • says

      Jasmin, I agree, making good eggplant can be very tricky! This is an easy, almost no fail way to make it so that it’s perfectly cooked! I even make eggplant parmesan that way :)

  5. says

    Wow, this looks amazing! I can imagine how soft and sticky that is. I LOVE eggplants in any form, I could eat them at least once a week, unfortunately nobody in my family can understand this love:(
    Still I am perseverent and try to ignore the negativity with the hope that if I offer them that often enough, someday they will get used to it and actually enjoy it. I sometimes think eggplants are like coffee or olives – an acquired taste: it might be weird at first, but once you get the taste, you will adore it.

  6. Lisa says

    I just made and ate this with a few entirely wrong ingredients! But, I loved it so much! I used the correct miso, then added a tablespoon of sesame oil and a tablespoon of shaoxing rice wine and a tablespoon of sushi vinegar, no sugar. It was absolutely delicious with rice and thin green beans. I didn’t have all the right things and couldn’t wait to make it! I will make it again and again, thank you so much.

      • Lisa says

        Aubergines fried like you did:
        1 Tblspn Sesame Oil
        1 Tblspn Shaoxing rice wine
        2 Tblspns Sushi vinegar.
        That’s the mixture to paint on, broil, sprinkle with seeds……. Swoon! Thanks again.

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