This is a traditional Japanese nasu dengaku recipe you will fall in love with! Tender broiled eggplant slices brushed with a sweet miso glaze – it’s simply irresistible and ready in just 15 minutes!
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, scored and brushed with a sweet and savory miso glaze. The translation literally means eggplant grilled over a fire, which is exactly how it’s done in Japan. My version is a little different – I pan fry the eggplants for a few minutes and finish them under a broiler until the miso glaze caramelizes and bubbles.
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 kimchi udon, spaghetti squash yakisoba style, baked chicken katsu or a bowl of healthy udon noodle soup.
Other yummy miso based recipes:
- Tofu dengaku
- Spicy miso tsukemen
- Bacon asparagus with honey miso glaze
- Sweet corn with creamy miso sauce
- Baked parmesan chicken rolls with miso sauce
Did you like this Nasu Dengaku Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Serve nasu dengaku with a side of Japanese rice. Watch our video on How To Make Japanese Rice the stove top or rice cooker method!
These recipes constantly make “best dish” lists on sites such as Country Living, Self, Shape, Bon Appetit, The Cooking Channel, Men’s Fitness and Woman’s Day. They are favorites among my readers, friends and family!
Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!
Nasu Dengaku – Miso Glazed Eggplant
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people
- Category: Appetizer, Side
- Cuisine: Japanese
- 2 small eggplant
- 2 tablespoons vegetable or canola oil
- 1/4 cup miso paste ((I use awase miso which is a mix of both red and white miso paste))
- 2 tablespoons mirin
- 1 tablespoon granulated sugar
- 1 tablespoon sake
- sesame seeds
- Slice eggplant in half and using a knife, score the inside in small squares.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- 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).
- Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
- 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.
- Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
- Sprinkle sesame seeds on top and serve hot.