Japanese miso eggplant is sweet, savoury and umami-packed. This easy nasu dengaku recipe makes a delicious side dish. Or serve it with steamed white rice and tofu (or another simply prepared protein) as a main dish for two.
Servings2
Ingredients
- 1 eggplant* (aubergine)
- 1 tablespoon vegetable oil , or any neutral oil
Miso glaze
- 2 teaspoons sugar
- 1 tablespoon mirin*
- 1 teaspoon soy sauce
- 2 tablespoons miso paste*
Toppings (optional)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon thinly sliced green onion (scallion)
Instructions
- Line a baking sheet with parchment paper.
- If you're using the oven method to cook the eggplant, preheat your oven to 430 °F. Let the baking sheet preheat in the oven for the last 5 to 10 minutes.
- Cut the eggplant in half lengthwise. Use a sharp knife and slice a border around the perimeter of the eggplant flesh without cutting the skin – this makes the eggplant easier to eat with chopsticks. Next, make 3 to 4 parallel cuts in the eggplant flesh. Don't cut all the way through the skin on the other side. Repeat the slices at an angle to create a criss-cross pattern.
- Generously rub each eggplant slice with vegetable oil, especially the cut side – about a tablespoon of oil in total.
Method 1: Stovetop eggplant
- Heat a nonstick frying pan over medium heat. Place the oiled eggplant halves skin side down and fry for a few minutes until brown – about 3 minutes. Turn the eggplants over, cover with a lid, and fry with cut side down until they are deep brown and tender – about 8 to 10 minutes. Turn down the heat if they brown too quickly. They should be golden brown and soft all the way through.
Method 2: Oven bake eggplant
- Place the eggplant, cut side down, on the preheated baking sheet. Bake for 20 to 25 minutes – or until the eggplants are soft and tender all the way through. Remove the eggplants from the oven and set aside while the broiler (grill) heats up.
- Heat the broiler (grill element) of your oven. If you don't have a broiler setting, heat the oven to its maximum temperature and place an oven rack in the top position.
- Stir the soy sauce, mirin* and sugar together in a small bowl until the sugar mostly dissolves – you can briefly heat the mixture if it's not dissolving. Then add the miso paste and mix well.
- Place the eggplant cut side up on the prepared sheet pan. Use a spoon to spread the miso glaze over the cut surface of each eggplant – about 1½ tablespoons per half.
- Place under the broiler (grill) until the miso sauce is bubbling around the edges and starting to caramelise – about 3 minutes. (It'll take a few minutes longer if you don't use the broiler.)
- Serve nasu dengaku sprinkled with toasted white sesame seeds or finely chopped green onions. Use chopsticks to pick out the soft and creamy eggplant cubes from the skin.
Notes
- A medium to large eggplant (aubergine) weighing about 12 ounces (350 grams) works perfectly with 1½ tablespoons of miso dengaku sauce per eggplant half. But you can also use Japanese eggplants. Use roughly the same amount in weight, but reduce the cooking time if the eggplants are smaller.
- I use white miso paste for its sweet and fruity flavour, but awase or brown miso also works perfectly.
- I use hon mirin for this recipe (sweet Japanese rice wine). If your mirin has ingredients like sugar or corn syrup, it's not "real brewed mirin" and is likely much sweeter. Go ahead and use it, but reduce or omit the sugar – otherwise, your sauce will be crazy sweet. Alternatively, substitute the 1 tablespoon mirin for 1 tablespoon of drinking sake and an extra teaspoon of sugar (or maple syrup). See the ingredients and substitutes for more information.
- This miso eggplant recipe also works well with all-purpose miso sauce. Use 1½ tablespoons of miso sauce for each half eggplant.
- Which method to use? The stovetop method is quick but more hands-on, and the resulting eggplant has an extra silky texture. But you can easily burn the eggplant if you don't keep an eye on it. The oven method is hands-off and more forgiving, but it takes a bit longer.