- Roasting the Eggplant
Slice 2 small eggplants in half lengthwise and place them cut‑side up on a baking tray. Roast until the flesh becomes soft, creamy, and lightly golden. This step ensures the eggplant absorbs the glaze beautifully later.
- Preparing the Miso Glaze
In a small bowl, mix 1 tbsp white miso, 1 tbsp mirin, 1 tsp sugar, and 1 tsp soy sauce until the glaze becomes smooth, thick, and aromatic. This sweet‑savory mixture is the signature flavor of Nasu Dengaku.
- Caramelizing the Glaze
Brush the miso glaze generously over the roasted eggplant halves. Place them under a broiler for a short time until the surface bubbles, caramelizes, and forms a shiny lacquered finish.
- Final Touch
Sprinkle 1 tsp sesame seeds over the glossy eggplants to add texture and a nutty aroma.
- Kalorien:140 kcal%20%
- Protein:3 g%36%
- Kohlenhydrate:15 g%13%
- Zucker:8 g%13%
- Salz:0.9 g%35%
- Energie:585 kJ%20%
- Fett:7 g%31%
Nasu Dengaku is a traditional Japanese dish where eggplant becomes silky and tender under high heat, then coated with a sweet-savory miso glaze that caramelizes beautifully. The contrast between the soft interior and the glossy, umami-rich topping makes this dish a standout in Japanese home cooking.
