Nasu Dengaku (Miso-Glazed Eggplant)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Halved eggplant gets a thin layer of sweet miso glaze on its cut face and only a brief turn under the grill.
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The flesh underneath is soft enough to scoop with a spoon, and the glaze on top bubbles and picks up small brown spots. Eggplant drinks oil quickly, so be generous with it in the first cooking.
Ingredients
Instructions
- 1
Wash the eggplants and cut them in half lengthwise.
- 2
Score the cut surface of the eggplants deeply in a criss-cross pattern.
- 3
In a small saucepan, mix the miso, mirin, sake, and sugar.
Stir on low heat until sugar dissolves to make the glaze.
- 4
Heat oil in a pan, place the eggplants scored side down, and cook over medium heat until golden and tender.
- 5
Flip the eggplants to cook the skin side for 2 minutes, then transfer the eggplants to a baking tray.
- 6
Spread the miso glaze over the cut side and broil for about 2 minutes, until the glaze bubbles and develops light brown spots.
- 7
Garnish the roasted eggplants with toasted sesame seeds.
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