Nasu Dengaku (Miso-Glazed Eggplant Bake)

About This Recipe

Nasu dengaku is a classic Japanese preparation of eggplant halved, scored, and broiled under a thick coating of sweetened miso until the top turns glossy and slightly charred at the edges. This version adds a touch of chili to the traditional dengaku miso for a sweet-heat balance, a common home-cook variation on the classic sweet-only glaze found in more formal restaurant settings. The technique starts with scoring the eggplant flesh in a crosshatch pattern and roasting it cut-side down first, which lets it soften fully and caramelize slightly before the miso glaze goes on -- skipping this step leaves the eggplant undercooked under a glaze that's already burnt. The dengaku miso itself is a simple reduction of miso, sugar, mirin, and sake cooked until thick enough to coat the back of a spoon, thinned slightly with a little chili paste for this version. Served as a side dish or light vegetarian main with rice, nasu dengaku is one of the dishes that best shows off how Japanese cooking treats vegetables with the same seriousness as meat or fish -- the eggplant becomes silky and custardy under its glossy, savory-sweet crust.

Ingredients

Serves 2

• 2 largeJapanese eggplants(halved lengthwise)
• 2 tbspneutral oil
• 3 tbspwhite miso
• 2 tbspmirin
• 1 tbspsake
• 2 tbspsugar
• 1 tspchili paste (doubanjiang or sriracha)
• 1 tsptoasted sesame seeds
• 1scallion(thinly sliced, for garnish)

Instructions

1. 1

   Score and oil the eggplant

   Score the cut side of each eggplant half in a crosshatch pattern, being careful not to cut through the skin. Brush with oil.

2. 2

   Roast cut-side down

   Place eggplant cut-side down on a lined baking sheet. Roast at 220C/425F for 15-18 minutes until the flesh is fully tender when pierced.

3. 3

   Make the dengaku miso

   While the eggplant roasts, combine miso, mirin, sake, and sugar in a small saucepan. Cook over low heat, stirring, for 4-5 minutes until thick and glossy. Stir in chili paste.

4. 4

   Glaze the eggplant

   Flip the roasted eggplant cut-side up and spread the miso glaze thickly over each half.

5. 5

   Broil

   Broil 2-3 minutes until the glaze is bubbling and lightly charred in spots -- watch closely, as the sugar in the glaze burns quickly.

6. 6

   Finish and serve

   Scatter with sesame seeds and sliced scallion. Serve hot as a side or light main with rice.

Variations

• •

  Omit the chili paste for the classic, purely sweet version of nasu dengaku.

• •

  Use small round eggplants cut into rounds instead of halves for individual bite-sized pieces.

• •

  Top with a sprinkle of shichimi togarashi for extra layered heat.

Storage

Refrigerate up to 3 days in an airtight container. Reheat in a 190C oven for 8-10 minutes, or briefly under the broiler, to bring back some char to the glaze.

Frequently Asked Questions