Nourish: Nasu Dengaku
October 28, 2025
A classic of Japanese home cooking, Nasu Dengaku celebrates the beauty of simplicity with creamy roasted eggplant brushed with a sweet-savoury miso glaze that caramelizes into a glossy layer. It’s comforting yet refined, with just a handful of ingredients transforming into something deeply flavourful. Best enjoyed warm, it pairs beautifully with steamed rice and a sprinkle of sesame seeds or chives for freshness.
Ingredients
- 1 medium eggplant (about 250–300 grams)
- 1 tablespoon of white miso (shiro miso)
- 1 tablespoon of mirin
- 1 teaspoon of sake
- 1 teaspoon of brown sugar (adjust to taste)
- ½ teaspoon of neutral oil
- Optional: sesame seeds, chopped chives, or shichimi togarashi for garnish
Steps
- Slice the eggplant in half lengthwise and score the flesh in a criss-cross pattern, being careful not to cut through the skin.
- Brush the cut sides lightly with oil and roast them cut-side up at 200°C (400°F) for about 20 minutes, until soft and slightly golden.
- While the eggplant cooks, combine the miso, mirin, sake, and brown sugar in a small bowl until smooth. Once the eggplant is tender, brush the miso glaze evenly over the surface and broil for 2 to 3 minutes, just until the top caramelizes and bubbles.
- Finish with a sprinkle of sesame seeds or chives and serve warm.
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