Nasu Dengaku
Nasu Dengaku is a delightful Japanese dish featuring sweet miso-glazed eggplant, often served as a side or a main course. This simple yet flavorful recipe brings out the rich umami of miso, complementing the natural sweetness of the roasted eggplant.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
- 3
Sprinkle a little salt over the eggplant halves and let them sit for about 10 minutes to draw out excess moisture.
- 4
Rinse and pat the eggplants dry with paper towels.
- 5
In a bowl, mix together red miso paste, sugar, mirin, sake, and sesame oil to create the glaze.
- 6
Place the eggplants on a baking sheet, cut side up, and brush each half generously with the miso glaze.
- 7
Bake the eggplants in the preheated oven for about 20 minutes or until they are tender and caramelized. Check halfway through the cooking time and reapply more glaze if desired.
- 8
Once cooked, remove the eggplants from the oven and season with salt and pepper to taste before serving.
Cook notes
Tips
Make sure to score the eggplants properly to allow the glaze to penetrate for more flavor.
Adjust the sweetness of the glaze by adding more or less sugar according to your preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover eggplants in an airtight container in the fridge for up to 3 days.
- Reheat in the oven to regain some crispness before serving again.
Substitutions
- You can substitute red miso with white miso if that's what you have on hand.
- Sake can be replaced with water if you prefer a non-alcoholic option.
What to Serve With
- Steamed white rice
- Japanese pickles
- Simple green salad
Common Mistakes
- Not cutting the eggplants properly, which can prevent the glaze from soaking in.
- Overcooking the eggplants can lead to a mushy texture, so keep an eye on them in the oven.
Recipe FAQ
Can I use any type of eggplant for this recipe?
Yes, you can use Japanese eggplant or any other type, but the cooking time may vary.
What can I serve with Nasu Dengaku?
This dish pairs well with steamed rice or a simple side salad.
Can I store leftovers?
Yes, leftover Nasu Dengaku can be stored in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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