Japanese Eggplant (Nasu) Dengaku (茄子田楽)
A super tasty way to prepare Japanese eggplant.
If you’re not sure what dengaku might taste like, it’s 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.
If you ever go to Kyoto, Japan, where tofu is a regional specialty, you’ll find tofu with miso dengaku.
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 olive 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.
Lastly, I made a movie of me putting this Nasu Dengaku together which you can watch below.
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!