The Easiest Ever Japanese – Nasu Dengaku (Miso Glazed Eggplant)

I would like to introduce my 2nd Easiest Ever Japanese recipe – Nasu Dengaku, which is known as Miso Glazed Eggplant.

Nasu Dengaku a little bit of soy
Juicy! Nasu Dengaku.

Again there is nothing difficult involved in this recipe, basically all you have to do is make miso sauce (by just mixing) and bake eggplant. Ingredients are common Japanese ones which you might already have in your pantry, otherwise can be obtained easily from the shop.

The baked eggplant will be super tender and melting in your month with the sweet and salty miso glaze. It is delicious!

This is another good recipe if you are not familiar with cooking Japanese.  Hope you like it 🙂

Ingredients (serving 2)

1 big Eggplant – about 500g

2 teaspoon of Sesame Oil

Sesame Seeds for topping

For Dengaku Sauce

1 tablespoon of Miso

1 tablespoon of Sugar

1/2 tablespoon of Cooking Sake

Method:

  1. Preheat the oven to 200 °C.
  2. Cut eggplant in half lengthwise. Score the flesh (almost to the skin) around the inner edge of the skin about 5mm in, and then score the same diagonally inside in small squares (see photo).
    Nasu Dengaku step by step
    Nasu Dengaku How to score eggplant flash
  3. Put sesame oil on the surfaces of the eggplant. Place the eggplant facing up on a baking tray. Bake it for about 30 minutes or until the eggplant is cooked and juicy.
  4. In the mean time, mix all ingredients for dengaku sauce
  5. Take out the eggplant from the oven.  Glaze the eggplant with the dengaku sauce. Turn the oven to 220 °C. Bake the eggplant for another 8-10 minutes.
  6. Take it out from the oven. Sprinkle sesame seeds on top. Serve while hot.

 

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