Eggplant (or aubergine) is one of my favourite vegetable. Whenever I come across an eggplant recipe, my heart gives me a tug..
I have not heard of Nasu Dengaku (Grilled Miso Glazed Eggplant) until I saw the recipe topping up in a number of blogs recently. No wonder I’ve not tasted this dish as it’s a fairly typical Japanese dish you’d get at an Izakaya (Japanese tapas bar). I don’t think I’ve been to an Izakaya..
All you do is to grill the eggplant to bring out its smokey flavour, either on the grill over the stove top or in the oven toaster. Grilling over stove top is a little tricky, just turn them over as gently as possible because the cooked eggplant can fall apart. Then serve with a glossy, salty-sweet dengaku (田楽) sauce, adding a well balanced sweet earthy flavour of its own. Place it back under a toaster oven for a minute caramelizes the miso sauce adding even more depth. It’s great as an appetizer with some beer or as a main with some hot white rice.
You can double the Dengaku sauce ingredients and keep it in the fridge. The sauce is great with all kinds of grilled veggies, fish or even firm tofu. Just warm the chilled sauce before using.
- Grilled Eggplant
- 4 small Eggplants – cut in half lengthwise
- Vegetable oil for brushing
- Toasted Sesame seeds
- Bonito Flakes (optional)
- Dengaku Sauce
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 1 tablespoon Cooking Sake
- 3 tablespoon Miso
- 1 teaspoon Grated Ginger
- 1 teaspoon Sesame Oil
- 1 tablespoon Water
- Slice the eggplant in half lengthwise and score a criss-cross pattern into them to help retain the sauce.
- Brush the eggplant surface with oil and place onto a grill pan over stovetop (and cover) or in a toaster oven until the tops are a dark brown and the eggplant is cooked when you can pierce through easily with a skewer. It takes about 10 minutes for small eggplant in a toaster oven or 5-10 minutes on the grill pan.
- Give the sliced sides a good coating of Dengaku sauce then put under the toaster oven to get a little caramelization (be careful, this sauce will burn quickly).
- Garnish with sesame seeds/bonito flakes/spring onion. Serve immediately with rice.
- Place all the ingredients in a small pan, and stir over low heat. Adjust the consistency by adding drops of water. It should not be too runny, but should flow thickly, rather like a thick ketchup.
Comments
17 responses to “Nasu Dengaku (Grilled Miso Glazed Eggplant)”
I just heard of Nasu Dengaku (Grilled Miso Glazed Eggplant. But I love eggplant! Maybe I’ll like this dish. Thank you!
Shannon, I LOVE nasu dengaku!!! I’ve made it couple of times (my recipe is here: http://nami-nami.blogspot.com/2011/02/nasu-dengaku-or-miso-glazed-aubergine.html ), and have come to like a mix of shiro and hatcho miso to make the glaze.
What miso paste did you use?
PS Love the addition of bonito flakes!
Hi Pille, Thanks for visiting my blog and for your lovely compliments. I have no idea what kind of miso paste I have, the english description on the container is Barley miso.
I LOVE nasu dengaku! My mom even bought and sent me dengaku sauce from some famous shop too… I love eggplant which sucks up all the sauce. Ohhh I accidentally drool while writing! I’m not kidding, I can eat the whole plate if I’m not allergic to eggplant! Yeah I’m allergic to it but I still eat it because I love eggplant. xD Looks very good Shannon!!!!
Thanks Nami! Even though you are allergic to eggplant, I can feel your love for nasu dengaku thousand kilometers away! Wow there’s even a famous shop selling dengaku sauce, it must be amazing 🙂
Mmm, yummy eggplant, new flavor to me, sure will try it.
Hi Samah, hope you can get miso, it’s mostly sold at asian supermarket
One of my favourite dishes! Looks amazing! 🙂
Thanks Emanuelle, hope you get to try this recipe. Thanks for visiting my blog
Shannon, I love eggplant too! The Dengaku sauce sounds delicious. Must buy miso to try this.
yes go buy miso.. it’s lovely with many things – spicy miso salad dressing, miso soup, seasoning for noodle soup
That is so healthy and looks delicious! I love egg plant a lot and would love to try this too except I don’t hv miso and sake!
Hi Jeannie, you can omit sake.. miso is one of my must have condiment in my fridge, can do many things with it especially seasoning for noodle soup, healthier option than the chicken stock
My favourite too. I am going to try this.. 🙂
Hi Ivy, thanks for dropping by my blog. Hope you like the recipe
This looks tasty and easy. And I have all the seasonings at home. I just had some yesterday at a Japanese buffet and am excited I can replicate this at home.
Thanks Rebecca, hope you like this easy recipe