Nasu Dengaku Broiled Japanese Eggplants with Miso
Elevate your vegetable side dish game with Nasu Dengaku, a traditional Japanese recipe featuring tender broiled Japanese eggplants topped with a savory-sweet miso glaze. Perfectly caramelized under the broiler, these eggplant halves are irresistibly rich and flavorful, thanks to the umami-packed blend of white miso, mirin, sake, and a touch of sugar. The light charring adds depth to the dish, while optional garnishes like nutty sesame seeds and fresh scallions provide a delightful finishing touch. Quick and easy to prepare in just 30 minutes, this recipe is ideal as a standalone vegetarian dish or as a hearty accompaniment to steamed rice. Bursting with authentic Japanese flavors, Nasu Dengaku is a simple yet sophisticated dish that will impress any dinner guest. Keywords: Nasu Dengaku recipe, Japanese eggplants with miso, broiled eggplant dish, miso glaze, authentic Japanese side dish.
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Recipe Information
Ingredients
- 3 Japanese eggplants
- 2 tablespoons Vegetable oil
- 3 tablespoons White miso paste
- 2 tablespoons Mirin
- 1 tablespoon Sugar
- 1 tablespoon Sake
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 Scallions (optional, sliced for garnish)
Instructions
Preheat the oven's broiler to high and position a rack about 6 inches from the heat source.
Slice the Japanese eggplants in half lengthwise. Use a small knife to score the cut sides in a crisscross pattern, being careful not to cut through the skin.
Brush the cut sides of the eggplants with vegetable oil, ensuring they are evenly coated.
Place the eggplants cut side up on a baking sheet lined with parchment paper or aluminum foil.
Broil the eggplants for 5-7 minutes, or until the flesh becomes tender and begins to lightly brown. Remove from the oven and let cool slightly.
In a small saucepan, combine the white miso paste, mirin, sugar, and sake. Cook over low heat, stirring continuously, until the sugar dissolves and the mixture forms a smooth, glossy glaze. Remove from the heat.
Spread a generous layer of the miso glaze over the cut sides of the broiled eggplants using a spoon or brush.
Return the eggplants to the broiler for another 2-4 minutes, or until the glaze is caramelized and bubbling. Keep a close eye to prevent burning.
Remove the eggplants from the oven and let them cool for a minute. Garnish with sesame seeds and sliced scallions if desired.
Serve the Nasu Dengaku warm as a side dish or with steamed rice for a light meal.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.0 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
