Nasu Dengaku is a popular dish in Japanese cuisine that highlights the versatility of eggplant. The miso glaze, made with a combination of miso paste, mirin, and sugar, caramelizes beautifully under the broiler, creating a glossy, rich topping that complements the soft, creamy eggplant. This dish embodies the perfect balance of savory and sweet, making it an excellent addition to any meal.

Miso-Glazed Eggplant

Nasu Dengaku is a traditional Japanese dish featuring tender eggplant topped with a sweet and savory miso glaze. This simple yet flavorful dish is perfect as an appetizer or side, showcasing the rich umami flavors of miso paired with the caramelized sweetness of the glaze. With modifications for IDDSI compliance, Nasu Dengaku can be adapted to suit a variety of texture needs.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Side Dish

Cuisine: Gluten Free, Japanese

Calories: 160

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 medium-sized eggplants Japanese or regular
2 tablespoons vegetable oil
Sesame seeds for garnish optional
Chopped green onions for garnish optional

Miso Glaze

3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake optional
1 tablespoon sugar
1 tablespoon water

Equipment

Baking sheet
Knife and cutting board
Pastry brush (for oil and glaze)
Small saucepan
Spoon or spatula
Oven and broiler

Method

Preheat the oven to 425°F (220°C). Cut the eggplants in half lengthwise and score the exposed flesh in a crosshatch pattern, being careful not to cut through the skin.
Brush the cut sides of the eggplants with vegetable oil. Place the eggplants cut-side up on a baking sheet and roast for 20-25 minutes or until the flesh is tender and slightly golden.
In a small saucepan over low heat, combine the miso paste, mirin, sake (if using), sugar, and water. Stir continuously until the sugar dissolves and the mixture is smooth and slightly thickened. Remove from heat and let cool slightly.
Remove the roasted eggplants from the oven and brush generously with the miso glaze. Place under the broiler for 2-3 minutes, or until the glaze is caramelized and bubbling. Keep a close eye to avoid burning.
Sprinkle with sesame seeds and chopped green onions if desired. Serve warm as a side dish or appetizer.

Notes

IDDSI Texture Modifications:

Puree 4 (PU4): Scoop the roasted eggplant flesh and blend it with some of the miso glaze and a little water or broth until smooth and cohesive.
Minced & Moist 5 (MM5): Mince the roasted eggplant flesh finely and mix with extra miso glaze to keep it moist.
Soft & Bite-sized 6 (SB6): Cut the roasted eggplant into 15mm pieces, ensuring it is tender and coated with the glaze.
Easy to Chew 7 (EC7): Serve as cooked, making sure the eggplant is tender.

Macro Adjustments:

Protein: Add crumbled tofu or tempeh or serve alongside edamame.
Fats: Drizzle with sesame oil or top with tahini/peanut butter for a creamy finish to increase fats. Use less oil to decrease.
Carbs: Reduce sugar in glaze down to 1/2 tbsp or swap with a low carb sweetener.

Dietary Swaps:

Gluten-free: Use gluten free miso and check that mirin doesn’t use barley malt.
Dairy-free/Vegan: Recipe is already vegan as written, just confirm the miso paste isn’t made with fish stock.

Low-Spoons Shortcuts:

Skip the crosshatching after halving and follow the rest of the recipe.
Use pre-made miso glaze.
Cook the halved eggplants cut-side down for 6-8 minutes until soft, then glaze and broil quickly to finish.

Scoring the Eggplant
Scoring the eggplant before roasting allows it to cook more evenly and absorb more of the miso glaze. Be careful not to cut too deep to avoid tearing the skin.

Perfecting the Miso Glaze
Cook the glaze over low heat and stir constantly to prevent burning. Adjust the sweetness to your preference by adding more or less sugar.

Watching the Broiler
The broiler step caramelizes the glaze beautifully, but it can quickly go from perfectly browned to burnt. Keep a close eye and remove the eggplants as soon as the glaze bubbles and darkens slightly.

Nasu Dengaku brings out the best of eggplant with its soft, creamy texture and the bold, umami-rich flavor of the miso glaze. The combination of roasting and broiling ensures that the eggplant is tender while the glaze is caramelized to perfection. By making IDDSI modifications, this dish can be enjoyed in a range of textures, from a smooth puree to tender, bite-sized portions, providing a flavorful experience for all.

Miso-Glazed Eggplant