Nasu Dengaku [Japanese Eggplant With Miso Glaze]

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Get ready for the most delicious eggplant recipe! Nasu dengaku is a traditional Japanese eggplant dish (washoku-和食) made of broiled eggplant halves that have been brushed with a sweet miso glaze and topped with nutty sesame seeds. It's tasty and healthy too!

Learn how to cook eggplant so it's always tender and moist. You can use this cooking technique for other eggplant dishes in order to yield the same texture. Nasu dengaku makes a delicious side dish that pairs beautifully with rice dishes and other traditional Japanese foods such as agedashi tofu, hiyayakko, and ohitashi (izakaya style).

For vegans: Make sure that the miso paste you buy doesn't contain any dashi, which is a common ingredient added to miso paste in Japan. It should say it on the packaging, it's pretty easy to find out.

Prep time: 5 minutes
Cooking time: 10 minutes

Ingredients:

2 small eggplant
2 tablespoons vegetable or canola oil
1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
2 tablespoons mirin
1 tablespoon granulated sugar
1 tablespoon sake
sesame seeds

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