Nasu Dengaku (Miso-Glazed Eggplant)

Quick answer

A classic Japanese dish of eggplants sliced in half, scored, pan fried, and baked with a sweet and savory miso glaze.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

7 steps

1

Prep

Wash the eggplants and cut them in half lengthwise.
2

Prep

Score the cut surface of the eggplants deeply in a criss-cross pattern.
3

Control

In a small saucepan, mix the miso, mirin, sake, and sugar.

Stir on low heat until sugar dissolves to make the glaze.
4

Control

Heat oil in a pan, place the eggplants scored side down, and cook over medium heat until golden and tender.
5

Heat

Flip the eggplants to cook the skin side for 2 minutes, then transfer the eggplants to a baking tray.
6

Prep

Spread the miso glaze over the cut side and broil for about 2 minutes, until the glaze bubbles and develops light brown spots.
7

Finish

Garnish the roasted eggplants with toasted sesame seeds.

The cues that matter most while cooking.

Key technique: Melt in your mouth eggplant texture
Finish cue: Heat oil in a pan, place the eggplants scored side down, and cook over medium heat until golden and tender.
Avoid this: Keep a close eye when broiling the miso glaze, as it contains sugar and can burn very quickly.