Easy 15-Min Nasu Dengaku
Nasu Dengaku is a traditional Japanese dish featuring tender eggplant halves glazed with a sweet and savory miso sauce, then broiled or pan-fried to perfection. It's a delightful balance of umami, sweet, and salty flavors, often garnished with sesame seeds and green onions.
Ingredients
- 1 large eggplant halved lengthwise
- 2 tbsp miso paste white or red
- 1 tbsp mirin
- 1 tbsp sake optional
- 1 tsp sugar
- 1 tsp sesame oil
- 0.5 tsp ginger grated (optional)
- 2 tbsp vegetable oil for frying
- 1 tsp sesame seeds for garnish
- 1 tbsp green onion sliced
Instructions
- Prepare the eggplant: Score the flesh of the eggplant halves in a criss-cross pattern without cutting through the skin. This helps it cook faster and absorb the glaze.
- Make the miso glaze: In a small bowl, whisk together miso paste, mirin, sake (if using), sugar, sesame oil, and grated ginger (if using) until smooth.
- Cook the eggplant: Heat vegetable oil in a large non-stick pan over medium-high heat. Place eggplant halves flesh-side down and cook for 5-7 minutes, until softened and browned.
- Flip the eggplant: Turn the eggplant halves skin-side down, reduce heat to medium, cover, and cook for another 3-5 minutes, until very tender.
- Glaze and finish: Uncover. Spread the miso glaze evenly over the cooked eggplant flesh. Cook for 1-2 more minutes, or until the glaze is slightly caramelized and bubbling. Alternatively, you can transfer to a baking sheet and broil for 2-3 minutes after glazing for a richer finish.
- Serve: Garnish with sesame seeds and sliced green onions. Serve hot.
Notes
For a richer flavor, broil the eggplant skin-side up for a few minutes before adding the glaze. If you don't have sake, you can use mirin or skip it. Adjust sugar to your preference. Serve immediately while warm.