Nasu Dengaku – Miso Glazed Eggplant
If you have about 15 minutes to spend in the kitchen, Nasu Dengaku – Miso Glazed Eggplant might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 2 and costs $3.04 per serving. This side dish has 411 calories, 10g of protein, and 21g of fat per serving. This recipe from Pickled Plum requires canolan oil, sake, sesame seeds, and mirin. 22387 people found this recipe to be yummy and satisfying. Overall, this recipe earns a super spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Miso Glazed Eggplant (Nasu Dengaku), Nasu Dengaku (Grilled Miso Glazed Eggplant), and Japanese Miso-Glazed Eggplant (Nasu no Dengaku).
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 tbsp vegetable or canola oil
2 small eggplant (or one medium/large one)
1 tbsp granulated sugar
2 tbsp mirin
¼ cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste
1 tbsp sake
sesame seeds
Equipment:
knife
bowl
aluminum foil
frying pan
oven
Cooking instruction summary:
Slice eggplant in half and using a knife, score the inside in small squares.In a pan over high heat, add oil and put the eggplant skin facing down.Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).Meanwhile, in a bowl, mix miso, mirin, sugar and sake.Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.Sprinkle sesame seeds on top and serve hot.
Step by step:
1. Slice eggplant in half and using a knife, score the inside in small squares.In a pan over high heat, add oil and put the eggplant skin facing down.Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).Meanwhile, in a bowl, mix miso, mirin, sugar and sake.Cover a cooking tray with foil and place the eggplant on top.
2. Brush miso dengaku mix on top of each eggplant until all the surface is coated.Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.Sprinkle sesame seeds on top and serve hot.
Nutrition Information:
covered percent of daily need
