Nasu dengaku
Nasu dengaku, from above
VegVeganJapan

Nasu dengaku

Brinjal so soft it collapses at a nudge, under a sweet, salty, caramelised miso lid.

30 minTime
3 gProtein each
mildSpice
Brinjal on a skewer, once2 chapters · 1 min read

Make it your way

Grandma's wayMiso glazed brinjal from the Japanese home table.
The original
143kcalsame
3 gproteinsame
5 gfibresame
30minutessame

The original nasu dengaku.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)2 medium long purple brinjals
Cooking oil (vegetable oil)2 tbsp
Miso paste3 tbsp white or red miso
Sugar1½ tbsp
Water1½ tbsp, or mirin and sake if you have them
Gingera little, grated
Sesame seeds1 tsp, toasted
Spring onion (green onion, scallion)1, thinly sliced

Method

5 steps
  1. 1Halve the brinjals lengthways and score the cut side in a deep criss cross, without cutting the skin.
  2. 2Brush the cut sides with oil and cook face down in a pan over medium heat, then flip, cover and cook until completely soft.
  3. 3Stir the miso, sugar, water and ginger in a small pan over low heat until glossy.
  4. 4Spread the glaze over the cut sides and grill under a hot grill or in an air fryer until bubbling and spotted brown.
  5. 5Finish with sesame and spring onion.
Serve it like this

Serve each half on a small plate or lacquer tray, glazed side up, with rice and miso soup alongside.

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Make it a meal

What goes with Nasu dengaku: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
With a main Hayashi rice45 min
With a main Nikujaga45 min
On the side Miso soup20 min
On the side Japanese cucumber salad15 min
On the side Agedashi tofu25 min
To drink Matcha latte5 min
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