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Nasu Dengaku, or miso-glazed eggplant, this dish takes the humble eggplant and transforms it with a deeply savoury-sweet miso glaze, highlighting the subtle interplay of umami and sweetness that defines much of Japanese cooking.
Nasu Dengaku is a dish that can easily stand on its own as a flavourful appetizer or side, offering a delightful taste of Japan’s tradition of elevating simple ingredients with refined techniques.
What Is Nasu Dengaku?
Nasu Dengaku is a traditional Japanese dish that features eggplant, sliced in half and broiled or grilled until its flesh becomes soft and creamy.
The eggplant is then generously slathered with a thick glaze made from miso, sugar, sake, and mirin, creating a rich, caramelized coating as it finishes cooking.
The contrast between the silky texture of the eggplant and the bold, umami-rich miso glaze is what makes this dish so memorable.
While the preparation is simple, the flavours are anything but. The miso glaze adds a salty-sweet depth to the naturally mild and slightly sweet eggplant, creating a harmony of flavours in every bite.
Served hot, often garnished with sesame seeds or a sprinkle of finely chopped green onions, Nasu Dengaku offers a satisfying richness that feels indulgent yet balanced.
Ingredients and Taste
The ingredients for Nasu Dengaku are minimal but carefully selected to create a deeply satisfying dish. The star of the dish is, of course, the eggplant, specifically Japanese eggplants, which are smaller and more delicate than Western varieties. Their tender flesh absorbs the miso glaze beautifully, creating a perfect canvas for the sauce.
The glaze itself is made from a few key Japanese pantry staples: miso paste (often red miso for a deeper flavour), sake, mirin (a sweet rice wine), and sugar. These ingredients are cooked together until thick and glossy, transforming into a glaze that coats the eggplant with a salty, sweet, and slightly tangy finish.
The result is a taste that’s both bold and refined, with the umami from the miso providing a savoury foundation, balanced by the sweetness of sugar and mirin. The charred edges of the eggplant add a smoky dimension that enhances the overall experience, making it an irresistible bite.
A Taste of History
Nasu Dengaku has its roots in a centuries old Japanese culinary tradition. The name “Dengaku” refers to an ancient form of dance that was performed during rice planting festivals, and over time, the word became associated with dishes that were grilled and topped with miso, like Nasu Dengaku.
This dish exemplifies the Japanese concept of “shun,” which celebrates the seasonal perfection of ingredients. In summer, when eggplants are at their peak, Nasu Dengaku makes frequent appearances at Japanese tables, showcasing the vegetable at its best.
The use of miso in this dish is also significant. Miso, a fermented soybean paste, has been a cornerstone of Japanese cuisine for over a thousand years.
It not only adds depth and umami to dishes like Nasu Dengaku but also represents Japan’s long history of fermentation and preservation techniques, which are fundamental to the country’s culinary identity.
Nasu Dengaku (Miso Glazed Eggplant) Recipe
Serves: 4 people
Ingredients:
- 2 large eggplants (or 4 small Japanese eggplants)
- 2 tbsp vegetable oil
- 3 tbsp miso paste (preferably red or white miso)
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sake (optional)
- 1 tsp soy sauce
- 1 tsp sesame oil (for glazing)
- Sesame seeds and chopped green onions for garnish
Directions
Preheat your oven to 400°F (200°C). Begin by slicing the eggplants in half lengthwise. If using large eggplants, score the flesh in a crosshatch pattern without cutting through the skin. This will allow the glaze to penetrate the eggplant while cooking. Set the eggplant halves aside.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, place the eggplant halves, cut side down, in the pan. Cook for about 4-5 minutes until the flesh is golden brown. This step gives the eggplants a nice, caramelized base.
While the eggplants are browning, prepare the miso glaze. In a small bowl, mix together the miso paste, mirin, sugar, sake (if using), soy sauce, and sesame oil. Stir until the mixture is smooth and the sugar is dissolved. Adjust the sweetness by adding more sugar or mirin, if needed.
Once the eggplants are browned, transfer them to a baking tray, cut side up. Use a spoon to evenly spread the prepared miso glaze over the scored side of each eggplant half, making sure the glaze gets into the crevices for maximum flavour.
Place the baking tray with the eggplants in the preheated oven. Bake for 10-12 minutes, or until the eggplants are tender and the miso glaze has caramelized slightly on top. The glaze should have a glossy, golden appearance.
Once the eggplants are cooked through, remove them from the oven and let them rest for a few minutes. The resting time allows the flavors to settle, and it also makes the dish easier to handle.
To serve, transfer the eggplants to a serving plate. Garnish with a generous sprinkle of sesame seeds and chopped green onions for a pop of flavour and colour. The sesame seeds add texture while the green onions provide freshness to balance the richness of the miso glaze.
Nasu Dengaku is best enjoyed hot or at room temperature. Serve it alongside steamed rice or as part of a Japanese style meal. For a more traditional touch, pair the dish with pickles or a light miso soup. The sweet and savoury miso glaze, combined with the tender eggplant, offers a satisfying and flavourful experience of authentic Japanese cuisine.
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