Savor the umami-rich elegance of nasu dengaku, a miso-glazed eggplant dish that captures the essence of Japanese cuisine.
Did you know?
Nasu Dengaku is a dish with roots in the Muromachi period, where 'dengaku' referred to skewered tofu, often served during the Setsubun festival, which eventually evolved to include other ingredients like eggplant.
Imagine the sun setting over Kyoto, its last rays illuminating a quaint eatery where the delicacy of nasu dengaku, a miso-glazed eggplant, is offered to patrons seeking the comfort of umami. In this dish, the humble eggplant is transformed through the alchemy of traditional Japanese flavors, creating a symphony of sweet, savory, and earthy tones. The skin of the eggplant turns into a delicate, smoky vessel that cradles the luscious, umami-rich miso glaze, made with white miso paste, mirin, sake, and a touch of sugar. A final drizzle of sesame oil before serving adds a nutty aroma, sealing the marriage of flavors. As you take a bite, the eggplant's creamy interior contrasts the caramelized glaze, making nasu dengaku a dish that truly captures the essence of Japanese culinary minimalism and elegance.
This simple yet exquisite dish can be the star of a weeknight dinner or a side in a more elaborate Japanese meal. Paired with a bowl of steamed rice and a cup of green tea, each mouthful of miso glazed eggplant will transport you to the heart of a serene Japanese garden.
Ingredients
- 4 medium eggplants
- 4 tablespoons white miso paste
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon sesame oil
Steps
- Preheat your oven to 200 degrees Celsius.
- Cut the eggplants in half lengthwise and score the cut sides in a diamond pattern.
- Brush the cut sides of the eggplant with sesame oil and place them cut-side up on a baking sheet.
- Bake for about 20 minutes until the eggplant is soft and beginning to brown.
- Meanwhile, mix the white miso paste, mirin, sake, and sugar in a small saucepan over low heat until the sugar dissolves.
- Increase the heat to medium and cook until the mixture thickens slightly, then remove from heat.
- Remove the eggplant from the oven and spread the miso glaze over the cut sides of each eggplant half.
- Return the eggplants to the oven and broil for 3-5 minutes until the glaze is bubbling and starting to caramelize.
- Serve the miso glazed eggplant hot, with a sprinkle of toasted sesame seeds if desired.
Add some extra love
For an extra touch of complexity, garnish with finely sliced green onions or a sprinkle of shichimi togarashi (Japanese seven spice) before serving.
Recipe Remix:
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