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Japanese Nasu Dengaku (Sweet Miso Glazed Caramelized Broiled Eggplant)
A refined Kyoto classic: tender halved eggplants scored in diamond patterns, roasted until meltingly soft, then slathered with a sweet savory glaze of white miso, sugar, and mirin and broiled until bubbling.
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
4servings
- Medium eggplants, halved lengthwise2 piece
- Sesame oil for brushing2 tbsp
- White miso paste (shiro miso)3 tbsp
- Brown sugar2 tbsp
- Warm water2 tbsp
- Toasted white sesame seeds1 tsp
- Scallions, sliced1 stalk
Preparation Steps
1
Preheat oven to 200°C. Score eggplant flesh in a deep diamond crosshatch pattern without piercing the outer skin.
3 min timer
2
Brush flesh generously with sesame oil and bake cut-side up on baking sheet for 20 minutes until completely tender.
20 min timer
3
In a small bowl, whisk miso paste, brown sugar, and warm water into a smooth, glossy spreadable glaze.
2 min timer
4
Spread miso glaze over softened eggplants and broil for 3-4 minutes until bubbling and lightly charred. Garnish with sesame seeds and scallions.
4 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
