Go Back
–+ servings

Nasu Dengaku (Grilled Miso Eggplant)

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

Ingredients  

  • 2 eggplants preferably long Japanese (nasu) or long 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
    • If using globe eggplants (or particularly thick ones), cut into 2-3cm rounds instead and score on one side.
  • Once the grill is fully preheated, place the eggplant halves on a wire with the flesh side facing the heat source and grill for 5 minutes.
    scored eggplant halves on a wire rack ready for grilling/broiling
  • While the eggplant cooks, combine 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) in a small saucepan and bring to a gentle boil over medium heat while stirring continuously. Reduce the heat to low and simmer for a few minutes, stirring occasionally to prevent burning.
    Miso glaze reducing in a saucepan to use to make nasu dengaku
  • After 5 minutes, flip the eggplant and grill the skin side for another 5 minutes.
    eggplant halves skin side up on a wire rack ready for grilling/broiling
  • Flip the eggplant pieces once more and test the doneness by piercing the thickest part with a chopstick. If it's still firm, grill for another 2-3 minutes. Once softened, brush the scored side with the miso sauce and grill for a few minutes until the miso glaze chars lightly on top.
    Grilled eggplant halves topped with miso glaze on a wire rack ready for grilling/broiling
  • Transfer to serving plates, then 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

Notes

Taste your miso first: Awase tubs run 5 to 13 percent salt with no label warning. Sharp on the fingertip, pull the miso back by a teaspoon and push the sugar up.
Press the flesh before glazing: If a chopstick meets any resistance, keep grilling. Glazing too early is how this dish fails most often. Color is not a doneness signal.
Glaze a hot eggplant, not a cooled one: A cooled cut face will not grip the paste. Brush before the eggplant rests off the first heat.