Nasu Dengaku

Nasu Dengaku—a delightful dish that showcases the umami-packed charm of miso-glazed eggplant. Imagine succulent slices of eggplant, expertly grilled and generously coated with a savory miso glaze that adds depth and richness to every bite.


For the Miso Glaze:
  • 1/4 cup white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon sugar
For the Eggplant:
  • 2 large Japanese eggplants
  • Vegetable oil for grilling
  • Sesame seeds and chopped green onions for garnish


  1. Prepare the Miso Glaze:
    1. In a small saucepan, combine white miso paste, mirin, sake, and sugar. Heat the mixture over low heat, stirring constantly until the sugar dissolves. Set aside to cool.
  2. Prepare the Eggplant:
    1. Slice the Japanese eggplants in half lengthwise. Using a knife, score the flesh in a crisscross pattern. This allows the miso glaze to penetrate the eggplant during grilling.
  3. Grill the Eggplant:
    1. Preheat a grill or grill pan over medium-high heat. Brush the scored side of the eggplants with vegetable oil to prevent sticking. Grill the eggplants, scored side down, for 4-5 minutes until grill marks appear.
  4. Coat with Miso Glaze:
    1. Flip the eggplants and generously brush the grilled side with the prepared miso glaze. Continue grilling for an additional 4-5 minutes, allowing the glaze to caramelize and the eggplant to become tender.
  5. Serve and Garnish:
    1. Transfer the Nasu Dengaku to a serving platter. Garnish with a sprinkle of sesame seeds and chopped green onions for added flavor and visual appeal.

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