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.
4
Servings
30 min
Preparation
Easy
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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