Miso Glazed Nasu Dengaku
Experience the sensational melt-in-your-mouth texture of pan-broiled eggplant with a rich, caramelized sweet miso glaze.
Notes
Nasu Dengaku is a highly celebrated classic Japanese vegan dish. Thick halves of tender, melt-in-your-mouth eggplant are pan-broiled and coated with a rich, caramelized, and sweet miso glaze.
Ingredients (2 Servings)
- 2 Japanese Eggplants
- 2 tbsp Vegetable oil
- Sweet Miso Glaze: 3 tbsp Miso paste (White or Awase), 2 tbsp Mirin, 1 tbsp Sake, 1.5 tbsp Sugar
- Toasted sesame seeds and chopped green onions (for garnish)
Instructions
- Prep eggplants: Slice eggplants in half lengthwise. Score the flesh side in a diamond pattern without piercing the outer skin (helps cook evenly and absorb glaze).
- Make glaze: Mix miso paste, mirin, sake, and sugar in a small bowl until perfectly smooth.
- Pan-fry eggplant: Heat oil in a skillet over medium-low heat. Place eggplants flesh-side down. Cook for 5 minutes until beautifully browned. Flip over, cover with a lid, and cook for 4 minutes until the inside becomes incredibly soft.
- Glaze & Broil: Spread a thick layer of the sweet miso glaze over the scored flesh side. Transfer to an oven broiler or cover the pan and heat for 2 minutes until the miso bubbles and caramelizes slightly.
- Garnish: Sprinkle toasted sesame seeds and green onions over the top.
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