Nasu Dengaku

Nasu Dengaku (or Eggplant broiled with miso) is one of the many Japanese recipes that combines both eggplant and miso paste. The two tastes go very well together, and make for a very delicious combinations. We have already posted some recipes that featured eggplant and/or miso-paste, and this time we will focus on Nasu Dengaku. It is a delicious, and also makes for a very nice looking side-dish.

Ingredients (2p):

• 2 tbsp miso paste
• 1 tbsp soya
• 1 tbsp suiker
• 3 tbsp mirin
• 2 eggplants 

View the 'how to make'-video...

... or read the instructions with the photo's:

Cut the eggplants in halves lengthwise, and put them in the broiler (or oven) until soft. In our broiler it took approximately 5 minutes on 200 degrees.

Cut eggplant

Eggplant in the broiler

 While the eggplant is in the broiler, mix the miso paste, soya sauce, mirin and sugar together. It will become a smooth, brownish mixture.

Miso mixture

When the eggplant has become soft, get them out of the broiler. Put miso-sauce-mix on the insides of the eggplants, and sprinkle with sesame seeds.

Eggplant with miso-sauce and sesam seeds, ready to get back in the broiler

 Put back into the broiler until the miso-sauce starts bubbling and the sesame seeds turn brown (should be around the same time). Serve as a side dish (preferably by a rice dish), and enjoy!

Nasu Dengaku, broiled eggplant with miso