Nasu Dengaku

Tender eggplant with a caramelized, glossy miso glaze. A perfect balance between the soft flesh and the deep umami flavor of the sauce.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 333
• Protein: 6 g
• Carbs: 32 g
• Fat: 18 g

Ingredients

• 4 piece Eggplant (aubergine) ( halved )
• 4 tbsp Sunflower oil
• 6 tbsp miso paste
• 4 tbsp White sugar
• 2 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 2 tsp sesame seeds optional ( for garnish )
• 2 piece Scallion or chives optional ( finely sliced )

Instructions

1. Eggplant preparation

   Cut the eggplants in half lengthwise. Score the flesh with the tip of a knife making deep incisions in a diamond pattern, but be careful not to pierce the skin.

2. Cooking the flesh

   In a pan with sunflower oil, place the eggplants flesh-side down. Brown over medium heat until the flesh is soft and yields slightly under pressure.

3. Making the glaze

   Mix the miso paste, sugar, mirin, and sake in a bowl. Stir until you get a smooth, consistent texture that coats the back of a spoon.

4. Final broiling

   Spread the miso mixture generously over the eggplant flesh. Place under the oven grill for a few minutes. The miso should bubble and caramelize without burning.

Chef's tips

• Scoring the flesh allows heat and sauce to penetrate to the core without the eggplant falling apart.
• If the miso sauce is too thick, thin it out with an extra drop of sake.

Storage

Eat immediately to maintain the texture contrast. Does not store well.