Nasu Dengaku (Eggplant Broiled in Miso)

Nasu Dengaku (Eggplant Broiled in Miso)

Over the last few weeks I have been enjoying many eggplant dishes. Given my obsession with Japanese cuisine, I looked for a Japanese eggplant dish. I came across this recipe for eggplant broiled in miso. This dish just could not go wrong; I like miso and I really like broiled eggplant. The miso is salty and the sugar adds a sweetness and this sweet and salty mixture goes really well with the broiled eggplant. Asian eggplants are a longer and thinner dark purple variety of eggplant that I was able to find at the local grocery store.

Ingredients:
1 asian eggplant (cut in half lengthwise)
1 teaspoon (sesame oil, optional)
1 tablespoon miso
2 teaspoons sake
2 teaspoons mirin
1 teaspoon sugar
1 green onion (sliced, optional)

Directions:
1. Brush the inside sides of the eggplant sides with the sesame oil.
2. Broil the outside of the eggplant sides for about 3 minutes.
3. Broil the inside side of the eggplant sides for about 3 minutes or until tender.
4. Mix the miso, sake, mirin and sugar.
5. Place the miso mixture on the inside side of the eggplant sides and broil until the miso bubbles.
6. Garnish with the green onion slices.

13 comments:

SteamyKitchen said...

Hey that looks pretty good!

Nora B. said...

That looks and sounds very good. What type of miso paste did you use?

Ferdzy said...

Sounds excellent!

Cara said...

I adore eggplant. This looks delicious!

Amy said...

This looks delicious! Broiling in miso sounds like a great idea!

Cynthia said...

Eggplants have never looked so elegant as they do in your dish.

Rachel said...

Since you were looking for ice cream recipes before, I thought I'd direct you to this round-up I found: http://whatsforlunchhoney.blogspot.com/2007/07/i-scream-for-ice-cream-cool-roundup.html

Peabody said...

Wow, I so would not have thought about using miso. Excellent idea.

Eli Edmundson said...

I've had this dish only in upstate New York, haven't seen it since then, but loved it. They must of had a hard time back then finding the proper eggplants too, it was served as a large round and seemed to have more sauce spooned on top if my memory serves me. Great blog by the way, I'll be subscribing to your feed! If interested you can check out my food and eating out in Seattle adventures here: http://tigerbitesman.blogspot.com/
I'll be back so get cooking! :)

Jasmijn said...

I really am incapable of making this dish properly, or else it's just something my tastebuds just refuse to like... D=

Anonymous said...

Not sure if you meant 4 teaspoon of miso, I used 2 tablespoon and still thought it was too salty.

Anonymous said...

Looks good! Here's a non-vegan variation.

I've had tasty results baking the eggplant for about 20-25 minutes, rather than broiling it. It turns to mush ( a good thing). Pull it out of the oven and while it's sitting there, whip up the sauce:
I use white miso, mirin, sake, brown sugar, and an egg yolk, about a tablespoon of everything, but just a teaspoon of brown sugar.

Mix, microwave 15 seconds, mix, microwave 10 seconds, mix. Put on top of cut eggplant. Sometimes i just scoop out all the eggplant mush and put on the plate, then adorn with the sauce.

Cheers RJ

odorunara said...

Perfect! I live in Japan, and I broiled the eggplant in my gas range's fish grill. I also used yellow miso. I love how easy this is in terms of time and of having most of the ingredients on hand. Thanks a ton for this!

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