Japanese Nasubi Dengaku
A classic Japanese dish featuring tender eggplant grilled to perfection and topped with a sweet miso glaze, perfect for any occasion.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Brush with Olive Oil
Brush each eggplant half with olive oil.
- 2
Season with Salt
Sprinkle with a pinch of salt.
- 3
Set Aside
Set aside to absorb flavors.
Making the Miso Glaze
- 1
Combine Ingredients
In a small saucepan, combine miso paste, mirin, sake, and sugar.
- 2
Heat Gently
Gently heat over low, stirring until sugar dissolves.
Tip: Ensure the glaze doesn’t boil, as high heat can ruin the miso's texture. For added depth, use a mix of white and red miso.
- 3
Cool Slightly
Remove from heat and let cool slightly.
How to Make Japanese Nasubi Dengaku
Total time: 1 h · Yields 4 servings
- 1
Grilling the Eggplant
Preheat grill to medium-high, and place eggplant cut-side down. Grill for 5-6 minutes.
- 2
Applying the Glaze
Flip eggplant and brush liberally with the miso glaze. Continuously baste for an even coat.
- 3
Finishing Touch
Grill for another 3-4 minutes until the glaze caramelizes.
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