Japanese Eggplant Nasu Dengaku (Miso glaze)

 

This Japanese Eggplant (Nasu) Dengaku (茄子田楽) is a super tasty way to prepare Japanese eggplant.

If you’re not sure what dengaku might taste like, its a balance of sweet and salty, with a lot of umami.

Miso goes well with all kinds of meats, fish and vegetables, eggplant is no exception.

Furthermore, its good for you. Also, if you ever go to Kyoto, Japan, where tofu is a regional specialty, you will find tofu with miso dengaku.

Anyway, I liked how this recipe was on the healthier side. And, as you can see in the video I only used about a Tablespoon of oil for the 4 eggplants.

This came together pretty quick. All you need to do is slice, bake, mix the glaze and bake a bit more.

So I hope that you give this one a try. You only need 5 ingredients which can be easily sourced at your supermarket. Also, the overall time commitment is very low. You can be eating this in about 30 minutes!

Lastly, I made a movie of me putting this Nasu Dengaku together which you can watch  on youtube.

You’ll notice the shape of the eggplant in the video is circular.

The second time I made this, I cut the long way so it would be less work.

I’d recommend you do the same!

 

 

Print Recipe
Japanese Eggplant Dengaku (Miso glaze) BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450 F. and line baking sheet with parchment paper.
  2. Wash and slice eggplant to about 1/2 in. in thickness and spread eggplant on baking sheet
  3. Bake for 7-8 minutes, remove as flesh appears to turn light brown. Meanwhile, mix remaining ingredients - miso paste, mirin, soy sauce and sugar.
  4. Once eggplant has baked, remove from oven, brush with sesame oil and drizzle glaze over the top of each slice.
  5. Return to oven for another 4 to 5 minutes, watch closely to avoid burning the glaze. Remove from oven, top with sesame seeds and serve
Recipe Notes

can substitute with Italian eggplant

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

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