Nasu Dengaku

Japanese Miso-Glazed Eggplant

Silky roasted eggplant meets a glossy sweet-salty miso glaze in this deeply savory Japanese favorite. The edges turn lightly charred, the center stays soft and creamy, and a shower of sesame and green onion makes it look as good as it tastes.

Nutrition · per serving

221kcal

6.3gProtein

25.2gCarbs

11.6gFat

8.4gFiber

2 servings

Ingredients

11 items

Eggplant and pan

medium eggplants2 (about 600 g total)

neutral oil1 tbsp

fine sea salt1/4 tsp

Miso glaze

white miso paste45 g

soy sauce1 tbsp

honey1 tbsp

rice vinegar1 tbsp

toasted sesame oil1 tsp

water2 tbsp

Finish and garnish

sesame seeds2 tsp

green onions2, thinly sliced

Tips

•For the best texture, choose eggplants that feel heavy for their size with smooth, tight skin.
•White miso gives a mellow, slightly sweet glaze. If using red miso, reduce the soy sauce slightly because it is saltier and more intense.
•A cast-iron skillet gives especially attractive browning for video and photos, but a sheet pan works perfectly well.
•This dish is rich and savory, so it pairs beautifully with plain rice, soba, or a crisp cucumber salad.

Steps

1
Preheat the oven to 220°C. Trim the eggplants, then halve them lengthwise. Score the cut sides in a shallow crosshatch pattern without cutting through the skin; this helps them cook evenly and gives the glaze more surface to cling to.
2 (about 600 g total) medium eggplants
2
Brush the cut sides of the eggplants with the neutral oil and sprinkle lightly with fine sea salt. Place them cut side down in a large ovenproof skillet or on a lined tray.
2 (about 600 g total) medium eggplants1 tbsp neutral oil1/4 tsp fine sea salt
3
Roast for 18 to 22 minutes, until the flesh is very tender when pierced and the cut surface has lightly browned at the edges. Proper softness matters here; undercooked eggplant will not turn silky.
4
While the eggplant roasts, whisk the white miso paste, soy sauce, honey, rice vinegar, toasted sesame oil, and water in a small bowl until smooth and spreadable. If the glaze seems very thick, add 1 extra teaspoon of water.
45 g white miso paste1 tbsp soy sauce1 tbsp honey1 tbsp rice vinegar1 tsp toasted sesame oil2 tbsp water
5
Turn the eggplants over so they are cut side up. Spread the miso glaze over the hot surfaces in an even layer, pressing some into the scored cuts for deeper flavor.
6
Return to the oven and roast for 6 to 8 minutes more, until the glaze is bubbling and glossy. For extra color, switch to the broiler for 1 to 2 minutes at the end, watching closely so the miso caramelizes but does not burn.
7
Transfer to a serving plate and let the eggplants rest for 2 minutes so the glaze sets slightly. Sprinkle with sesame seeds and green onions. Serve hot, ideally with steamed rice or alongside simple grains.
2 tsp sesame seeds2, thinly sliced green onions

Origin & History

Nasu Dengaku is a classic Japanese way of preparing eggplant with a sweet-savory miso topping. The term "dengaku" refers to foods brushed with miso glaze and cooked until lightly caramelized, a style with roots in traditional Japanese cuisine and temple cooking influences.

japanese eggplant vegetarian side dish roasted miso sesame

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Nasu Dengaku

Japanese Miso-Glazed Eggplant

Steps

Preheat the oven to 220°C. Trim the eggplants, then halve them lengthwise. Score the cut sides in a shallow crosshatch pattern without cutting through the skin; this helps them cook evenly and gives the glaze more surface to cling to.

2 (about 600 g total) medium eggplants

Brush the cut sides of the eggplants with the neutral oil and sprinkle lightly with fine sea salt. Place them cut side down in a large ovenproof skillet or on a lined tray.

2 (about 600 g total) medium eggplants1 tbsp neutral oil1/4 tsp fine sea salt

Roast for 18 to 22 minutes, until the flesh is very tender when pierced and the cut surface has lightly browned at the edges. Proper softness matters here; undercooked eggplant will not turn silky.

While the eggplant roasts, whisk the white miso paste, soy sauce, honey, rice vinegar, toasted sesame oil, and water in a small bowl until smooth and spreadable. If the glaze seems very thick, add 1 extra teaspoon of water.

45 g white miso paste1 tbsp soy sauce1 tbsp honey1 tbsp rice vinegar1 tsp toasted sesame oil2 tbsp water

Turn the eggplants over so they are cut side up. Spread the miso glaze over the hot surfaces in an even layer, pressing some into the scored cuts for deeper flavor.

Return to the oven and roast for 6 to 8 minutes more, until the glaze is bubbling and glossy. For extra color, switch to the broiler for 1 to 2 minutes at the end, watching closely so the miso caramelizes but does not burn.

Transfer to a serving plate and let the eggplants rest for 2 minutes so the glaze sets slightly. Sprinkle with sesame seeds and green onions. Serve hot, ideally with steamed rice or alongside simple grains.

2 tsp sesame seeds2, thinly sliced green onions