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EasyMain coursesveganCC0 1.0 Universal
Japanese Nasu Dengaku (Caramelized Broiled Eggplant with Sweet Savory Miso Glaze)
Classic Japanese izakaya masterpiece: tender eggplants scored in diamond patterns and pan-seared until creamy, coated in a luscious sweet-savory glaze of blended miso, mirin, and sake, then broiled until bubbly and caramelized.
Prep
10 min
Cook
15 min
Total
25 min
Oven
220Ā°C (200Ā°C vent.)
Ingredients
servings
4
- Japanese or medium eggplants, halved lengthwise2 pc
- Miso paste (white or red awase miso)4 tbsp
- Japanese sweet cooking rice wine (mirin)2 tbsp
- Japanese cooking sake or water2 tbsp
- Granulated sugar2 tbsp
- Toasted sesame oil2 tbsp
- Toasted white sesame seeds1 tbsp
Preparation Steps
1
Score eggplant flesh in a diamond crosshatch pattern without piercing skin.
3 min timer
2
Heat sesame oil in skillet; sear eggplants flesh-side down 5 minutes until browned, flip onto skin for 3 minutes.
8 min timer
3
In a small bowl, whisk miso paste with mirin, sake, and sugar until glossy and smooth.
2 min timer
4
Place on baking sheet, brush thickly with miso glaze, and broil at 220Ā°C for 4-5 minutes until bubbly; garnish with sesame seeds.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
210
Protein
4.5g
Carbohydrates
28g
Fat
9g
Allergens
soyaSesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
