Go Back

Nasu Dengaku: Miso-Glazed Japanese Eggplant

Japan's beloved miso-glazed eggplant: halved Japanese eggplant grilled until silky, brushed with a sweet shiro miso, sugar and mirin glaze, then broiled until caramelized. Toasted sesame finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Eggplant
  • 4 Japanese or Chinese eggplants about 8 to 10 ounces each
  • 2 tablespoons neutral oil canola or vegetable
Dengaku Miso Glaze
  • 1/4 cup shiro (white) miso
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 teaspoon toasted sesame oil optional
To Finish
  • 1 tablespoon toasted sesame seeds
  • 2 scallions thinly sliced, optional

Method
 

  1. Heat a grill or grill pan over medium-high, or heat the oven to 425F (220C) with a foil-lined baking sheet.
  2. Trim the stems and halve each eggplant lengthwise. Score the cut side in a 1/4-inch-deep crosshatch without piercing the skin. Brush the cut faces generously with the neutral oil.
  3. Grill cut-side down 5-7 minutes until deeply browned, flip and cook skin-side down 4-5 minutes more until a fork slides into the flesh with no resistance. (Oven: roast cut-side up 18-20 minutes until completely soft.)
  4. Meanwhile, stir the miso, sugar, mirin, sake and sesame oil in a small saucepan over low heat 2-3 minutes until the sugar dissolves and the glaze is smooth and glossy. Do not boil hard.
  5. Heat the broiler to high with a rack about 6 inches from the element. Arrange the eggplant cut-side up on the baking sheet and spread the glaze thickly over each half, about 1 tablespoon per half. Broil 3-5 minutes, watching closely, until the glaze bubbles, caramelizes and chars in spots.
  6. Sprinkle with toasted sesame seeds and scallions. Serve hot or warm.