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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
Ingredients
Instructions
1
Step 1
Preheat the oven to 400°F (200°C).
2
Step 2
Score the cut side of each eggplant in half.
3
Step 3
In a bowl, mix miso paste, mirin, sake, and sugar.
4
Step 4
Spread the miso mixture over the cut side of the eggplants.
5
Step 5
Bake for 20-25 minutes or until the eggplants are tender.
6
Step 6
Garnish with sesame seeds and chopped green onions before serving.
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
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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