Recipe of Miso Eggplant (Nasu Dengaku)
Nasu Dengaku is a classic Japanese dish featuring grilled eggplant glazed with a savory miso mixture. The eggplants are halved, scored, and generously coated with a blend of white miso paste, mirin, sake, and sugar. Baked until tender, the dish is then garnished with sesame seeds and green onions for a delightful combination of flavors and textures.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Easy
Category
Appetizer
Ingredients
- 2 large eggplants, halved
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- Sesame seeds and green onions for garnish
Join me and let's see how to make Miso Eggplant (Nasu Dengaku)
Instructions:
- Preheat the oven to 400°F (200°C).
- Score the cut side of each eggplant in half.
- In a bowl, mix miso paste, mirin, sake, and sugar.
- Spread the miso mixture over the cut side of the eggplants.
- Bake for 20-25 minutes or until the eggplants are tender.
- Garnish with sesame seeds and chopped green onions before serving.
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Tips for this recipe
Here are some useful tips to perfectly prepare Miso Eggplant (Nasu Dengaku) and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Miso Eggplant (Nasu Dengaku) to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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