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–+ servings

Miso Glazed Eggplant (Nasu Dengaku)

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Author Yuto Omura
Servings 4 servings

Ingredients  

  • 2 eggplants preferably Japanese or Chinese
  • toasted white sesame seeds to garnish
  • perilla leaves (shiso) shredded, to garnish

Miso Glaze

Instructions 

  • Preheat your grill or broiler on medium. While you wait, wash 2 eggplants and dry with kitchen paper. Remove the stems and cut them in half lengthways, then score the flesh with a crosshatch pattern.
    scored eggplant halves on a wooden chopping board
  • Once the grill it hot, place the eggplant halves on the wire rack skin side down and grill for 3 minutes to soften the flesh.
    scored eggplant halves on a wire rack ready for grilling/broiling
  • Flip them over and grill the skin side for 5 minutes.
    eggplant halves skin side up on a wire rack ready for grilling/broiling
  • While the eggplant is grilling, add the sauce ingredients (2 tbsp yellow miso paste (awase), 2 tbsp sake, ½ tbsp toasted sesame oil, ½ tbsp light brown sugar and 1 tsp mirin) to a small saucepan and bring to a boil over medium-high while stirring continuously. Reduce the heat to low and simmer for a few minutes, stirring occasionally to prevent burning the miso.
    Miso glaze reducing in a saucepan to use to make nasu dengaku
  • Flip the eggplants once more and brush the flesh side with the miso sauce. Grill for 2-3 minutes or until the miso glaze has caramelized.
    Grilled eggplant halves topped with miso glaze on a wire rack ready for grilling/broiling
  • Sprinkle with toasted white sesame seeds and shredded perilla leaves (shiso). Enjoy!
    Miso glazed eggplants on a wooden chopping board topped with white sesame seeds and shredded shiso (perilla) leaves