Japanese Nasubi Dengaku

Name: Japanese Nasubi Dengaku
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: Japanese eggplants; Olive oil; Salt; White miso paste; Mirin; Sake; Sugar; Toasted sesame seeds; Green onions

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

Japanese eggplants

2 medium-sized, halved lengthwise

Olive oil

1 tablespoon

Salt

Pinch

For the Miso Glaze

White miso paste

3 tablespoons

Mirin

2 tablespoons

Sake

1 tablespoon

Sugar

1 tablespoon

For the Garnish

Toasted sesame seeds

1 tablespoon

Green onions

1 tablespoon, finely chopped

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