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Nasu dengaku – miso glazed eggplant

Recipe

nasu dengaku

 

Nasu dengaku is a classic Japanese side dish made with eggplant sliced in half, scored and brushed with a sweet and savoury miso glaze. The eggplant is traditionally grilled over a fire in Japan.  Here in Australia we grill in the oven! Our version includes adding homegrown purple daikon radish sprout for a crunchy texture. 

PREPARATION: 5 MIN   |   COOKING: 2 MIN   |   READY IN: 8 MIN 

 

Ingredients (2 serves)

Miso sauce

  • 2 tbsp miso (we used brown rice miso from Enokido)
  • 1 tbsp mirin
  • 1/2 tbsp sugar
  • 2 tbsp sesame oil

nasu dengaku

nasu dengaku

Method

  1. Preheat grill oven to 180  
  2. Slice eggplant in half and using a knife, score the inside into small squares and brush on some sesame oil. 
  3. Roast in the oven until eggplant is cooked though. (8-10 minutes)  
  4. Mix all miso sauce ingredients.  
  5. On top of the eggplant, brush miso sauce and roast in the oven for 5 mins until it bubbles. 
  6. Remove eggplants from the oven and sprinkle roasted sesame seeds and homegrown microgreen purple radish sprouts on top.
  7. Enjoy your easy and tasty meal.

    nasu dengaku

     



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