Miso-Glazed Eggplant (Nasu Dengaku)
Tender grilled aubergine halves brushed with a sweet-savoury miso glaze, finished under the broiler until bubbling and lightly charred, then scattered with sesame and spring onion.
Servings
Ingredients
Nutrition
Per serving
Steps
Score and salt
Halve the eggplants lengthwise and score the cut flesh in a tight crosshatch pattern, cutting almost to the skin without piercing it. Salt the cut sides lightly and let sit for 10 minutes to draw out bitter moisture, then pat dry with a paper towel.
- 2 large (about 600 g) eggplants
- to taste salt
✅ Done when: flesh looks slightly glistening with drawn-out moisture
Make the glaze
In a small saucepan, whisk together the , , and sugar. Warm over low heat for 2-3 minutes, stirring constantly, then take off the heat and stir in the sesame oil.
- 4 tbsp white
- 2 tbsp
- 1 tbsp
- 1–2 tbsp sugar
- 1 tsp toasted sesame oil
✅ Done when: smooth, glossy, and thick enough to coat the back of a spoon
Fry the eggplant
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Glaze and broil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Score and salt
Halve the eggplants lengthwise and score the cut flesh in a tight crosshatch pattern, cutting almost to the skin without piercing it. Salt the cut sides lightly and let sit for 10 minutes to draw out bitter moisture, then pat dry with a paper towel.
- 2 large (about 600 g) eggplants
- to taste salt
✅ Done when: flesh looks slightly glistening with drawn-out moisture
Make the glaze
In a small saucepan, whisk together the , , and sugar. Warm over low heat for 2-3 minutes, stirring constantly, then take off the heat and stir in the sesame oil.
- 4 tbsp white
- 2 tbsp
- 1 tbsp
- 1–2 tbsp sugar
- 1 tsp toasted sesame oil
✅ Done when: smooth, glossy, and thick enough to coat the back of a spoon
Fry the eggplant
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Glaze and broil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Dengaku takes its name from a lively medieval field-dance performed by people balancing on a single tall stilt, a sight that cooks thought resembled skewers of tofu standing upright over the fire to be grilled with miso. The tofu version came first, and over time the same sweet, glossy miso glaze was applied to other foods, with eggplant becoming one of its most beloved partners.
In home kitchens today, nasu dengaku is a simple weeknight favourite: it needs only a pan and a broiler, yet turns humble eggplant into something rich and deeply savoury.
⭐ Why It's Famous
The contrast of silky, almost custardy eggplant against a sticky, caramelised miso glaze is pure umami comfort, and the dish shows off how Japanese cooking turns humble vegetables into something luxurious with very few ingredients.
💡 Fun Fact
The word dengaku originally had nothing to do with food: it referred to a folk performance art, and the name stuck purely because skewered tofu grilling upright over coals looked like dancers on stilts.
Kyoto and the Kansai region
35.01°N, 135.77°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!