Nasu means eggplant. Dengaku is a cooking style where vegetables are topped with sweet miso glaze. This dish is very traditional in Japan and often served in izakaya (Japanese pub-style restaurants).
It is simple but full of umami flavor from miso.
😌 Difficulty: Easy
⏱️ Preparation time: 10 min
🔥 Cooking time: 15 min
⏳ Total time: 25 min
👥 Servings: 2
Ingredients
- 2 medium eggplants (nasu)
- 2 tbsp sunflower oil
For miso glaze:
- 2 tbsp miso paste (fermented soybean paste)
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sake (optional but traditional)
For serving:
- 150 g steamed rice
- Sesame seeds (optional garnish)
Instructions
- Cut eggplants in half lengthwise.
- Score the flesh in a criss-cross pattern without cutting through the skin.
- Heat oil in a pan over medium heat.
- Place eggplants skin-side down first. Cook 3-4 minutes.
- Turn and cook another 4-5 minutes until soft inside.
- In a small bowl, mix miso, mirin, sugar and sake until smooth.
- Spread the glaze over the cut side of the eggplants.
- Cook on low heat 2-3 minutes until the glaze thickens and becomes glossy.
- Sprinkle sesame seeds on top.
- Serve hot with rice.
SpinThatCuisine Tip 💡
The eggplant should be very soft inside. If it feels firm, cook a few more minutes before adding the glaze.