Japanese Miso-Glazed Eggplant (Nasu No Dengaku) Recipe – a delicious recipe with mirin, sake, mild red, sugar, eggplants, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a homogenous paste is formed. Set aside.
2
Rub eggplants on all surfaces with vegetable oil. Heat a grill pan or prepare a gas or charcoal grill to high heat. Grill eggplant, cut-side-down until charred grill marks appear, about 1 1/2 minutes. Rotate 45 degrees and cook until checkered hash marks appear, about 1 1/2 minutes longer. Flip and continue cooking until nearly tender, about 4 minutes longer. Transfer eggplant to a large plate and allow to cool slightly.
3
Adjust a rack 6-inches from the element and preheat broiler to high heat. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize, about 4 minutes. Transfer to a serving platter, sprinkle with sesame seeds and scallions, and serve
374
kcal
Calories
29
g
Fat
25
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons mirin (see note), 2 tablespoons sake, 1/4 cup mild red or white miso, 2 tablespoons sugar, and more.
Yes, Japanese Miso-Glazed Eggplant (Nasu No Dengaku) Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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