Asia Vegetarian Recipes

Traditional Japanese dish-Japanese Miso Eggplant (Nasu Dengaku) Recipe

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Japanese Miso Eggplant (Nasu Dengaku) Recipe

Introduction: Experience the delightful combination of sweet and savory, with a touch of umami, in this traditional Japanese dish known as Nasu Dengaku. Miso-glazed eggplant is broiled to perfection, resulting in a tender and flavorful dish that captures the essence of Japanese cuisine. This dish is not only a treat for the taste buds but also a feast for the eyes, with its glossy and caramelized surface. Serve Nasu Dengaku as an appetizer, side dish, or even as a main course over steamed rice for a truly authentic Japanese dining experience.

Cooking Time:

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes


  • 2 medium Japanese eggplants (or 1 large globe eggplant)
  • 2 tablespoons white miso paste
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 tablespoon sake (Japanese rice wine)
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • Toasted sesame seeds, for garnish
  • Sliced green onions, for garnish


1. Prepare the Eggplant:

  • Preheat the broiler in your oven.
  • Wash the eggplants and cut them in half lengthwise.
  • Using a knife, score the flesh of the eggplants in a crisscross pattern, being careful not to cut through the skin. This helps the miso glaze to penetrate and flavor the eggplant evenly.

2. Make the Miso Glaze:

  • In a small saucepan, combine the white miso paste, mirin, sake, and sugar.
  • Cook over low heat, stirring constantly, until the mixture is smooth and the sugar has dissolved. This will take about 2-3 minutes. Remove from heat.

3. Glaze the Eggplant:

  • Brush the cut side of each eggplant half with the vegetable oil. This will prevent them from sticking to the broiler pan.
  • Place the eggplants cut side up on a broiler pan or a baking sheet lined with aluminum foil.

4. Broil the Eggplant:

  • Place the eggplants under the preheated broiler, about 4-6 inches from the heat source.
  • Broil for about 5 minutes, or until the eggplants start to soften and the flesh turns golden brown.

5. Apply the Miso Glaze:

  • Remove the eggplants from the broiler and brush the cut side generously with the prepared miso glaze.

6. Broil Again:

  • Return the glazed eggplants to the broiler and broil for another 3-4 minutes, or until the glaze becomes caramelized and slightly bubbly. Keep a close eye on them to avoid burning.

7. Garnish and Serve:

  • Once the eggplants are nicely caramelized, remove them from the broiler.
  • Sprinkle toasted sesame seeds and sliced green onions over the top for added flavor and visual appeal.

8. Serve:

  • Serve the Miso Eggplant hot as an appetizer, side dish, or even as a main course over steamed rice.


  • Japanese eggplants are preferred for this recipe due to their tender flesh and mild flavor. If unavailable, you can use a small globe eggplant, but make sure to adjust the cooking time as needed.
  • Adjust the amount of miso glaze according to your taste preferences. You can make it sweeter or more savory by adjusting the amount of sugar and miso paste.
  • Keep a close eye on the eggplants while broiling to prevent burning. The cooking time might vary depending on your broiler’s intensity.
  • You can use a handheld kitchen torch to caramelize the glaze if broiling isn’t an option.
  • Feel free to experiment with different types of miso paste (white, red, or mixed) for variations in flavor.

Enjoy the delightful flavors of Nasu Dengaku, where the rich umami of miso perfectly complements the tender eggplant, creating a truly satisfying Japanese dish.

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