Name: Miso-Glazed Eggplant (Nasu Dengaku) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 medium Japanese or globe eggplants; 2 tablespoons vegetable oil; 3 tablespoons white miso paste; 2 tablespoons mirin; 1 tablespoon sake; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced (optional)

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Miso-Glazed Eggplant (Nasu Dengaku) is one of those Japanese dishes that manages to be cozy, sophisticated, and just a tad addictive all at the same time. Sweet, savory miso glaze melts into the tender, roasted eggplant, creating a caramelized top with an almost custard-like center. It’s the kind of side dish that dazzles on a weeknight but feels fancy enough for a dinner party, and you only need a handful of pantry staples to pull it off. Whether it’s your first experience with Japanese eggplant or you’re a longtime fan, get ready to fall deeply for the irresistible flavor combo in every bite.

Ingredients You’ll Need

Miso-Glazed Eggplant (Nasu Dengaku) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Miso-Glazed Eggplant (Nasu Dengaku) is in its simplicity. With just a few key ingredients, each one plays a starring role in achieving the authentic sweet-savory glaze and silky texture that makes this dish sing.

Japanese or globe eggplants: Their delicate flavor and tender flesh soak up the glaze beautifully; Japanese varieties tend to be sweeter and creamier, but globe eggplants work perfectly in a pinch.
Vegetable oil: Brushing the cut surface with oil ensures a creamy, luscious roast and helps the glaze cling to the eggplant.
White miso paste: The heart of the glaze—mild, slightly sweet, and packed with umami.
Mirin: A sweet rice wine that adds shine and depth to the glaze, balancing miso’s earthiness.
Sake: Brings brightness, rounding out the glaze’s flavor and giving a little extra complexity.
Sugar: Caramelizes under the broiler, making the glaze irresistibly sticky and glossy.
Soy sauce: Just enough to lend a salty, savory note that ties the glaze together.
Toasted sesame seeds: A final sprinkle for a nutty crunch and beautiful finish.
Green onions (optional): Add a pop of color and a fresh, oniony bite as a garnish.

How to Make Miso-Glazed Eggplant (Nasu Dengaku)

Step 1: Prepare and Score the Eggplants

Start by preheating your oven to 400°F (200°C). Slice each eggplant in half lengthwise, keeping those beautiful shapes intact. Carefully score the flesh in a crisscross pattern with a sharp knife—this step is key, as it lets the miso glaze sink deep into the eggplant, creating pockets of flavor. Be gentle and avoid piercing the skin, which helps keep the halves whole and easy to serve.

Step 2: Roast the Eggplant

Generously brush the cut surfaces with vegetable oil to help them turn meltingly soft and slightly caramelized as they roast. Arrange the eggplant halves cut side down on a parchment-lined baking sheet. Pop them in the oven and let them roast for about 20 minutes, until the flesh is golden, steaming, and can be easily pierced with a fork. This step lays the perfect foundation for the glaze to really shine in the final dish.

Step 3: Make the Miso Glaze

While your kitchen slowly starts to smell amazing, grab a small saucepan and whisk together the white miso, mirin, sake, sugar, and soy sauce. Heat this mixture gently over low heat, stirring until the sugar completely dissolves and you have a thick, glossy glaze. The aroma at this point will be tantalizing—sweet, savory, and slightly nutty. Once smooth, take the pan off the heat and get ready for the magic to happen.

Step 4: Glaze and Broil

Carefully flip the roasted eggplants over so the scored, golden side is facing up. Pour or spoon the miso glaze generously over each half, making sure to cover the entire surface. Set your oven to broil and return the baking sheet for just 3 to 5 minutes—watch closely! The glaze should be bubbly, caramelized, and a touch blistered. This quick flash under the broiler locks in all that flavor and creates the signature glossy finish of Miso-Glazed Eggplant (Nasu Dengaku).

Step 5: Garnish and Serve

Remove the baking sheet and let the eggplant cool slightly. Sprinkle with toasted sesame seeds and thinly sliced green onions for a final flourish. Serve warm as a show-stopping side or appetizer—be ready to watch it disappear in record time!

How to Serve Miso-Glazed Eggplant (Nasu Dengaku)

Garnishes

Don’t skip the garnishes! A scattering of toasted sesame seeds adds not just visual appeal, but a nutty crunch that balances the soft eggplant. Thinly sliced green onions—optional but highly recommended—offer a burst of color and a gentle allium note that plays perfectly with the sweet-salty glaze.

Side Dishes

Miso-Glazed Eggplant (Nasu Dengaku) is a natural partner for a bowl of fluffy steamed rice, soaking up every last drop of sauce. For a beautiful Japanese-inspired meal, pair with grilled salmon, miso soup, or a crisp cucumber salad. It’s also right at home alongside other plant-based dishes for a colorful, vegetarian-friendly spread.

Creative Ways to Present

Try slicing your glazed eggplant into bite-sized pieces for eye-catching party appetizers, or serve atop a bed of sushi rice and nori strips for a playful donburi twist. Stack thin slices with fresh herbs for a mini tower, or scoop onto lettuce wraps for a fresh, hand-held snack. However you present it, Miso-Glazed Eggplant (Nasu Dengaku) is guaranteed to steal the show.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), keep them in an airtight container in the refrigerator. Miso-Glazed Eggplant (Nasu Dengaku) will stay delicious for up to 3 days. The flavors actually deepen a bit overnight, so don’t be afraid to make a little extra.

Freezing

While fresh is best for this dish, you can freeze cooked, glazed eggplant if needed. Place the cooled eggplants on a parchment-lined baking tray to freeze individually, then transfer to a freezer bag or airtight container. Expect some texture changes upon reheating, as eggplant can turn a bit softer after freezing.

Reheating

To reheat, place the eggplants cut side up on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. For best results, briefly broil at the end to refresh that bubbly glaze.

FAQs

Can I use regular globe eggplants instead of Japanese eggplants?

Absolutely! While Japanese eggplants are a bit sweeter and more delicate, globe eggplants work beautifully if that’s what you have. Just slice them lengthwise and follow the same scoring and roasting method.

Is Miso-Glazed Eggplant (Nasu Dengaku) gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari in the glaze. Most miso pastes are naturally gluten-free, but always double-check the labels to be sure.

What does miso taste like?

Miso is a savory, slightly sweet fermented soybean paste that adds deep umami flavor to dishes. In this recipe, it creates a rich glaze that’s salty, sweet, and layered with subtle depth—truly what makes Miso-Glazed Eggplant (Nasu Dengaku) unforgettable.

Can I make this dish ahead of time?

You can roast and glaze the eggplant ahead, then refrigerate and quickly broil to heat and caramelize just before serving. This makes Miso-Glazed Eggplant (Nasu Dengaku) a great make-ahead option for parties or meal prep.

Is there an alcohol-free substitute for mirin or sake?

For a no-alcohol version, swap the mirin for a mix of rice vinegar and a touch more sugar, and replace sake with water or additional rice vinegar. The flavor will be slightly different but still delicious!

Final Thoughts

If you’ve never tried making Miso-Glazed Eggplant (Nasu Dengaku) at home, you’re in for a treat. This dish delivers all the sweet-savory depth and melt-in-your-mouth texture you crave, with just a handful of simple steps. Give it a try, experiment with your favorite garnishes, and let yourself be wowed. Happy cooking!

Miso-Glazed Eggplant (Nasu Dengaku) Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Miso-Glazed Eggplant recipe, known as Nasu Dengaku in Japanese cuisine, offers a delightful blend of flavors with a savory miso glaze. Perfect as a side dish or appetizer, this dish is sure to impress with its tender, caramelized eggplant slices.

Ingredients

Scale

Eggplant:

2 medium Japanese or globe eggplants

Miso Glaze:

2 tablespoons vegetable oil
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake
1 tablespoon sugar
1 teaspoon soy sauce

Garnish:

1 tablespoon toasted sesame seeds
2 green onions, thinly sliced (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the eggplants: Cut the eggplants in half lengthwise, score the flesh, and brush with vegetable oil.
Roast the eggplants: Place them cut side down on a baking sheet and roast for 20 minutes until soft.
Make the miso glaze: Combine miso paste, mirin, sake, sugar, and soy sauce in a saucepan, heat until smooth.
Glaze the eggplants: Flip them cut side up, spread miso glaze, and broil for 3-5 minutes.
Finish and serve: Sprinkle with sesame seeds, green onions, and serve warm.