Nasu Dengaku

Name: Nasu Dengaku
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 Japanese Eggplants, nasu; 2 tbsp Neutral Oil, for brushing; 6 tbsp Miso, red or awase; about 90 g; 4 tbsp Mirin, 60 ml; 2 tbsp Sake, 30 ml; 3 tbsp Sugar, about 40 g; 2 tsp White Sesame Seeds, toasted; 1 Scallion, finely sliced

Nasu Dengaku is a comforting Japanese dish of tender, caramelized eggplant topped with a glossy, savory-sweet miso glaze. The flesh becomes meltingly soft while the sweet miso adds rich umami and a hint of caramelized sweetness—finished with toasted sesame and fresh scallion for brightness. It’s an elegant side or light main that’s quick to prepare and irresistible to serve.

Nasu Dengaku is a comforting Japanese dish of tender, caramelized eggplant topped with a glossy, savory-sweet miso glaze. The fles... Show more

Traditional Japanese Recipe

Health Grade

A · Excellent

Rating

4.1

Time

35 min

Price

0,84 €

Calories

317 kcal

vegan

low calorie

quick

easy

low fat

low sodium

Method

Preheat the oven

Set the oven to 425° F and let it fully heat. Line a rimmed baking sheet with parchment or foil, and position a rack in the upper third of the oven so you can broil the eggplant at the end without moving it around.

Prep the eggplants

Rinse and dry the Japanese eggplants, trim off the stems, and slice each one in half lengthwise. Score the cut flesh in a shallow diamond pattern without cutting through the skin, then brush the surfaces lightly with the neutral oil so they look just glossy, not soggy. Arrange the halves cut-side up on the prepared baking sheet.

Roast the eggplants

Slide the tray into the oven and roast for 20 minutes, until the flesh is tender and the eggplant is starting to collapse slightly at the edges.

Make the glaze

While the eggplants roast, combine the miso, mirin, sake, and sugar in a small saucepan. Set it over low heat and whisk constantly for 3 to 5 minutes until the sugar dissolves and the mixture turns smooth, glossy, and thick enough to coat a spoon.

Glaze and broil

Take the eggplants out of the oven, then spoon or brush a generous layer of glaze over the cut surfaces. Return the tray to the upper rack and broil for 2 minutes, watching closely, until the glaze bubbles and develops deep caramelized spots.

Garnish and serve

Transfer the eggplant to a serving plate and finish with the toasted white sesame seeds and finely sliced scallion. Serve warm while the glaze is still glossy and the eggplant is silky.

Ingredients

Method

For 4 servings

Adjust servings

Main

4 Japanese Eggplants, nasu
2 tbsp Neutral Oil, for brushing

For the miso glaze

6 tbsp Miso, red or awase; about 90 g
4 tbsp Mirin, 60 ml
2 tbsp Sake, 30 ml
3 tbsp Sugar, about 40 g

Garnish

2 tsp White Sesame Seeds, toasted
1 Scallion, finely sliced

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

317 kcal

16% of Daily kcal

Protein

9.1 g

18% RDI

Fat

9.8 g

1.4g sat fat

Carbs

54 g

20% RDI

Sugar

35 g

71% RDI

Fiber

18 g

60% RDI

Salt

1 g

20% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A · 8.5 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

Main

4 Japanese Eggplants, nasu
2 tbsp Neutral Oil, for brushing

For the miso glaze

6 tbsp Miso, red or awase; about 90 g
4 tbsp Mirin, 60 ml
2 tbsp Sake, 30 ml
3 tbsp Sugar, about 40 g

Garnish

2 tsp White Sesame Seeds, toasted
1 Scallion, finely sliced

🧂 Plus ~1g of salt

Nasu Dengaku

Method

Preheat the oven

Prep the eggplants

Roast the eggplants

Make the glaze

Glaze and broil

Garnish and serve

Ingredients

Method

Main

For the miso glaze

Garnish

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Main

For the miso glaze

Garnish

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