Japanese Eggplant Recipes: How to Make Nasu Dengaku

What is Nasu Dengaku?

Nasu Dengaku is a traditional Japanese home-cooked dish, particularly enjoyed in the summer. Originally, “Dengaku” referred to a traditional cooking method where ingredients like tofu or konnyaku were skewered and grilled, then topped with miso. Today, the skewers are often omitted, and Nasu Dengaku, which uses eggplant, is especially popular. The juicy texture of the eggplant and the sweet-savory flavor of the miso are a perfect match, making this a simple yet satisfying dish. Nasu Dengaku is especially beloved as a Japanese home-cooked meal or as a dish for entertaining guests.

Ingredients (Serves 4)

To make Nasu Dengaku for four people, you’ll need the following ingredients:

Eggplant: 4 pieces
Choose fresh eggplants with shiny skin. Since eggplants absorb oil well, it’s best to use slightly larger ones.
Miso: 2 tablespoons
Miso is the main seasoning for Dengaku. Using white or blended miso will enhance the dish’s mild sweetness.
Mirin: 1 tablespoon
Mirin adds sweetness to the miso and gives the dish a glossy finish.
Sugar: 1 tablespoon
Adding sugar further enhances the sweetness of the miso.
Sake: 1 tablespoon
Sake smooths out the miso and deepens the flavor.
Sesame oil: 1 tablespoon
Sesame oil is used for frying the eggplant. It adds a fragrant aroma to the dish.
White sesame seeds: A small amount (optional)
Sprinkling white sesame seeds on top adds both flavor and texture.

Instructions

Preparing the Eggplant:
First, cut the eggplant into 3 cm thick slices. Make shallow crosshatch cuts on the surface of the slices to allow the miso to penetrate better and to improve the appearance when grilled. Soak the slices in water to remove bitterness, then pat them dry thoroughly with a paper towel.
Making the Miso Glaze:
In a bowl, mix the miso, mirin, sugar, and sake thoroughly. This miso glaze is the key to the flavor of Nasu Dengaku. Stir well to create a smooth paste.
Cooking the Eggplant:
Heat sesame oil in a frying pan over medium heat and cook the eggplant. Start by grilling the cut side down. Once the eggplant softens, flip it over and continue to grill. Cook until the eggplant becomes tender and develops a nice, even browning.
Applying the Miso Glaze:
Once the eggplant is cooked, generously spread the miso glaze over the surface with a spoon. Heat the glazed eggplant for a few more minutes until the miso gets slightly charred, which enhances the flavor.
Final Touches:
Return the glazed eggplant to the frying pan, heat gently over low heat until the miso is well absorbed, then remove from the heat. Serve the eggplant on a plate, optionally sprinkling white sesame seeds on top for added flavor and a decorative touch.

Tips

Nasu Dengaku allows you to fully enjoy the rich flavor of miso. The sweet and savory miso glaze perfectly complements the juicy texture of the eggplant, making it an excellent accompaniment to rice or a delightful pairing with sake. For a slightly different flavor, you can add a touch of yuzu pepper or shichimi togarashi (Japanese seven-spice) to the miso glaze, adding a spicy kick.

Adjust the cooking time of the eggplant and the amount of miso glaze according to your taste. This recipe is a great way to savor summer eggplant, and the simple ingredients and steps make it easy to prepare authentic Nasu Dengaku at home. Enjoy!

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