Japanese Nasubi Dengaku
Grilled Eggplant with Sweet Miso Glaze
A classic Japanese dish featuring tender eggplant grilled to perfection and topped with a sweet miso glaze, perfect for any occasion.
- 45 min
- 4
- Easy
Ingredients
For the Eggplant
For the Miso Glaze
For the Garnish
Preparation
Preparing the Eggplant
Brush with Olive Oil
Brush each eggplant half with olive oil.
Season with Salt
Sprinkle with a pinch of salt.
Set Aside
Set aside to absorb flavors.
Making the Miso Glaze
Combine Ingredients
In a small saucepan, combine miso paste, mirin, sake, and sugar.
Heat Gently
Gently heat over low, stirring until sugar dissolves.
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.
Cool Slightly
Remove from heat and let cool slightly.
Cooking Process
Grilling the Eggplant
Preheat grill to medium-high, and place eggplant cut-side down. Grill for 5-6 minutes.
Applying the Glaze
Flip eggplant and brush liberally with the miso glaze. Continuously baste for an even coat.
Finishing Touch
Grill for another 3-4 minutes until the glaze caramelizes.
Plating & Serving
Japanese Nasubi Dengaku
Japanese Nasubi Dengaku
Plating
Arrange the eggplant on a serving platter and sprinkle evenly with toasted sesame seeds and chopped green onions for a pop of flavor and color.