Miso Glazed Nasu Dengaku
A sensational, melt-in-your-mouth classic. Japanese eggplants are sliced in half, deeply scored, and slowly pan-fried or broiled until the flesh becomes incredibly soft and buttery. It is then smothered in a thick, sweet, and intensely savory caramelized miso glaze.
Ingredients
- 2 Japanese eggplants
- 2 tbsp Vegetable oil
- 2 tbsp Red or Awase Miso paste
- 1.5 tbsp Sugar
- 1 tbsp Mirin
- 1 tbsp Sake
- 1 tsp Toasted sesame seeds
- 1 Green onion finely chopped
Instructions
- Make the Dengaku Glaze: In a small saucepan, combine the miso paste, sugar, mirin, and sake. Whisk continuously over medium-low heat until the mixture bubbles, thickens slightly, and becomes a glossy, dark syrup. Set aside.
- Prepare the Eggplant: Cut the eggplants in half lengthwise. Using a sharp knife, deeply score the flesh side of each half in a crosshatch (diamond) pattern, being very careful not to pierce through the skin. This allows the oil and heat to penetrate deeply.
- Sear the Eggplant: Heat the vegetable oil in a large skillet over medium heat. Place the eggplants skin-side down and cook for 3 minutes until the skin turns vibrant purple and slightly wrinkled. Flip them over onto the flesh side.
- Cook to Buttery Soft: Cover the skillet and let the eggplants cook on the flesh side for 5 to 7 minutes until the inside is entirely collapsed, soft, and buttery.
- Glaze and Broil: Transfer the soft eggplants to a foil-lined baking sheet, flesh-side up. Spoon a thick, generous layer of the sweet miso glaze completely over the scored flesh. Place under the oven broiler for exactly 1 to 2 minutes until the miso glaze bubbles, caramelizes, and chars very slightly at the edges. Serve instantly, garnished with sesame seeds and green onions.
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