Nasu Dengaku

Name: Nasu Dengaku
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 Japanese aubergines or 1 large aubergine, halved lengthways; 3 tbsp white or red miso; 2 tbsp mirin and 1 tbsp sake; 1 tbsp sugar; Neutral oil; Toasted sesame seeds and spring onion, to finish

なす田楽/NAH-soo DEN-gah-koo/

Also known as: Nasu Miso Dengaku, Miso Glazed Aubergine, Miso Glazed Eggplant

About this dish

Halved aubergines grilled until meltingly soft and topped with a sweet, glossy miso glaze, then grilled again until bubbling.

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Ingredients

🍆2 Japanese aubergines or 1 large aubergine, halved lengthways

🫙3 tbsp white or red miso

🍶2 tbsp mirin and 1 tbsp sake

🍬1 tbsp sugar

🛢️Neutral oil

🌾Toasted sesame seeds and spring onion, to finish

Method

Serves 2

Score the cut side of the aubergines in a criss-cross pattern.

Brush with oil and fry or grill cut-side down, then turn and cook until soft.

Stir the miso, mirin, sake and sugar over a low heat until glossy.

Spread the miso over the cut side of the aubergines.

Grill for 2–3 minutes until bubbling and lightly charred, then add sesame and spring onion.

✓ What Makes it Authentic

Dengaku is a centuries-old way of grilling foods with miso; aubergine is the best-known version, served in izakaya and at home.

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