Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste) Recipe

Name: Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Glaze; 1 cup dashi; 2 tablespoons sugar; 2 tablespoons mirin; 1/2 cup miso (I used 1/4 C red miso and 1/4 C white miso); 2 teaspoons cornstarch; 1/4 teaspoon white pepper (optional); For grilled eggplant; 4 small Japanese eggplants, cut in half lengthwise (or 2 Chinese or Italian eggplants); vegetable oil, for brushing; sesame seeds

Servings: persons

For Glaze
1 cup dashi
2 tablespoons sugar
2 tablespoons mirin
1/2 cup miso (I used 1/4 C red miso and 1/4 C white miso)
2 teaspoons cornstarch
1/4 teaspoon white pepper (optional)
For grilled eggplant
4 small Japanese eggplants, cut in half lengthwise (or 2 Chinese or Italian eggplants)
vegetable oil, for brushing
sesame seeds

1
For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.
2
For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly).
3
Serve immediately with some rice.

kcal

Calories

Carbs

Protein

Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For Glaze, 1 cup dashi, 2 tablespoons sugar, 2 tablespoons mirin, and more.

Yes, Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste) 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.

Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste)

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