🍆 Miso-glazed eggplant (nasu dengaku)

Name: Miso-glazed eggplant (nasu dengaku)
Total time: 30 min
Yield: 4
Cuisine: Japan
Ingredients: 2 medium eggplants; 3 tbsp white miso; 2 tbsp mirin; 1 tbsp sugar; 1 tbsp vegetable oil; 1 tsp toasted sesame seeds

Origin: Japan

190kcal

per serving · 200 g

95kcal

per 100 g

4 gProtein2 g / 100 g

8 gFat4 g / 100 g

24 gCarbs12 g / 100 g

Miso-glazed eggplant, known in Japan as nasu dengaku, is eggplant halved, scored and cooked until creamy, then brushed with a sweet glaze of miso, mirin and sugar and broiled until it bubbles and caramelises. The flesh is silky, the top sticky and savoury-sweet. It is finished with sesame seeds and served as a side dish or small plate.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Soy ⚠ Sesame

What it is made of

eggplantmisomirinsugarsesame

Recipe

4 servings30 min

Ingredients

2 medium eggplants
3 tbsp white miso
2 tbsp mirin
1 tbsp sugar
1 tbsp vegetable oil
1 tsp toasted sesame seeds

Method

Halve the eggplants lengthwise and score the flesh in a criss-cross pattern.
Brush the cut sides with oil and roast at 200 °C for 20 minutes until soft.
Stir miso, mirin and sugar in a small pan over low heat until smooth.
Spread the glaze over the eggplant and broil for 2–3 minutes until bubbling.
Sprinkle with sesame seeds and serve.

How to make it lighter

Eggplant soaks up oil, so brush it on rather than pouring: 1 tbsp oil ≈ 120 kcal.
Halve the sugar in the glaze; miso and mirin already bring sweetness.
Serve it with a lean protein and rice to make a balanced meal.

History

Dengaku is an old Japanese style of grilling foods such as tofu and vegetables with a miso glaze; the name is commonly linked to dengaku, a type of rice-planting festival performance. Eggplant is one of the most popular versions today, found in home kitchens and izakaya across Japan.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →