Miso Glazed Eggplant (Nasu Dengaku) 味噌茄子田樂

Nasu Dengaku is a classic Japanese dish featuring eggplant halves scored, pan-fried until tender, and then generously coated with a sweet and savory miso glaze before being grilled or broiled to perfection. The soft, creamy texture of the eggplant perfectly complements the rich, umami-packed glaze.

Nutrition (per serving)

Ingredients

• 2 medium eggplants
• 3 tablespoons miso paste (red or awase)
• 2 tablespoons mirin
• 1 tablespoon sake (cooking sake)
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame seeds, for garnish
• 1 tablespoon sliced green onions, for garnish

Steps

1. Cut each Eggplant in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.
2. In a small bowl, combine Miso paste, Mirin, Sake, Sugar, and Soy sauce. Mix well until smooth.
3. Heat Vegetable oil in a large non-stick pan over medium heat. Place Eggplant halves, cut-side down, in the pan. Cook for about 5-7 minutes until golden brown and softened. Flip and cook on the skin side for another 5 minutes until tender.
4. Preheat broiler or grill. Carefully spread a generous amount of the miso glaze (from Step 2) over the cut side of each Eggplant half.
5. Transfer the Eggplants to a baking sheet lined with foil (or directly to a grill). Broil or grill for 2-3 minutes, watching carefully, until the glaze is bubbly and slightly caramelized.
6. Remove from heat. Garnish with Toasted sesame seeds and sliced Green onions. Serve hot.

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