This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about the classic Japanese dish called Nasu Dengaku!
Japanese eggplant is called Nasu. If you've never tried it, you MUST! We have had a Japanese eggplant plant in our front garden for several years now. This year, we are having a bumper crop! So I look forward to trying many new ways to enjoy this delicious fruit! Yes, it's actually a fruit. 🙂
What is Nasu Dengaku?
Nasu dengaku actually means "eggplant grilled over a fire." It is seasoned with a miso glaze, and is a very popular side dish in Japan.
The recipe you will find here includes roasting the eggplant until tender, and then basting with the miso glaze. It is then placed under your broiler until the glaze is bubbling and beautifully browned and delicious.
The Miso Glaze
The miso glaze I use is so very simple to make. It consists of red miso paste, mirin, and sake. That's it! The combination of these ingredients is sweet and savory and complements the nasu beautifully.
The Method To Make Nasu Dengaku
Making Nasu Dengaku is super simple! To prepare the eggplant you cut off the ends and then cut in half lengthwise and score. Don't you think the scoring is beautiful?
You then sprinkle a bit of salt (to draw out moisture) and then dry the eggplant with a paper towel and baste with olive oil.
Roast in a 400F oven for around 15 minutes, brush with miso glaze, and then broil for a few minutes. After you remove the eggplant from under the broiler, add some delicious roasted sesame seeds on top. Then feast your eyes and taste buds on these beauties!
Nasu dengaku is a most delicious side dish! What are you waiting for? 🙂 I hope you might enjoy making and eating this soon!
Meshiagare! (Bon appetit in Japanese) 🙂
Some Other Recipes You May Enjoy!
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- 4 Japanese eggplants smallish size
- salt pinches of salt to draw moisture from the eggplant
- 1 tablespoon olive oil use extra if needed (to baste the cut side of the eggplants with)
- 2 tablespoon red miso paste
- 1 tablespoon mirin
- 1 tbsp sake
- Preheat your oven to 400F. Cut off each end of the Japanese eggplants and then cut in half lengthwise. Score the eggplant as seen in the picture.
- Sprinkle salt over the cut side of the eggplant (use a few pinches to draw moisture from the eggplant). After 10 minutes, pat dry with a paper towel. Baste the cut side with olive oil.
- Roast the eggplant (cut side up) at 400F for around 15 minutes or until tender. I am using small eggplants here..if your eggplants are on the larger size you will need to adjust accordingly.
- Baste the cut side of the eggplants liberally with miso glaze.
- Turn on your hi broiler, and place under the broiler for approximately 2-3 minutes. Keep checking so that it doesn't burn! You are seeking a dark brown and caramelized color. Sprinkle with sesame seeds and enjoy!