Nasu Dengaku
Nasu Dengaku is a classic Japanese 'izakaya' (pub) dish featuring roasted eggplant topped with a thick, sweet, and savory miso glaze. The name literally means 'Eggplant cooked over a fire.' It is an exercise in texture—the eggplant is roasted until the flesh becomes buttery and custard-like, while the miso glaze is caramelized under a broiler until it bubbles and turns a deep, sticky mahogany. It provides a profound 'umami' experience that is surprisingly simple to achieve. This dish perfectly embodies the Japanese philosophy of enhancing a single vegetable's natural essence with high-quality fermented seasonings.
Chef's Secret: For the best texture, salt the scored eggplant flesh for 10 minutes and pat dry before roasting; this removes excess moisture and ensures the eggplant 'creams' rather than steams.
Ingredients
- Japanese Eggplants 2
- Vegetable Oil 2 tbsp
- Miso Paste 3 tbsp
- Mirin 2 tbsp
- Sake 1 tbsp
- Sugar 1 tbsp
- Toasted Sesame Seeds 1 tsp
- Scallions 1
Instructions
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Prepare Eggplant: Slice Japanese eggplants in half. Score the flesh in a 1/2-inch diamond pattern, cutting deep into the flesh but stopping just before you hit the skin.Expert Tip: Scoring allows the miso glaze to sink into the tender flesh of the eggplant, ensuring every bite is seasoned rather than just the surface.
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Roasting: Brush the flesh generously with oil. Roast at 400°F (200°C) for 15-20 minutes until the eggplant collapses and is tender when pierced with a fork.
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The Glaze: Whisk 3 tablespoons miso paste, 2 tablespoons mirin, 1 tablespoon sake, and 1 tablespoon sugar in a small pan. Heat gently until the sugar dissolves and the sauce is thick and glossy.Expert Tip: Use Shiro (White) miso for a delicate, sweet flavor, or Aka (Red) miso for a salty, fermented punch.
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The Broil: Spread a thick layer of miso glaze over the eggplants. Place under the broiler (grill) for 2-3 minutes until the glaze bubbles and has a few charred spots.
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Finish: Garnish with toasted sesame seeds and chopped scallions. Serve immediately while the glaze is piping hot.
Nutrition Information
190
Calories
4g
Protein
22g
Carbs
10g
Fat