Nasu Dengaku (Grilled Miso Eggplant)
25 min4 servings
Japanese grilled eggplant halves brushed with a sweet-savory miso glaze and charred until tender, garnished with sesame and shiso.
| prepPreheat grill or broiler to medium heat | |||||||
| 2 long Japanese or Chinese eggplants | Wash eggplants, halve lengthways, score flesh | Grill eggplant flesh side down, 5 min | Flip eggplant, grill skin side, 5 min | Flip eggplant again, test doneness with chopstick | Grill flesh side 2–3 min until tender | Brush miso sauce on flesh, grill until charred | Plate eggplant, garnish with sesame & shiso |
| salt and pepper to taste | |||||||
| 30 g yellow miso paste (awase) | Combine miso, sake, sesame oil, sugar & mirin | Simmer sauce over medium heat, 3–5 min | |||||
| 30 ml sake | |||||||
| 7.5 ml toasted sesame oil | |||||||
| 6 g light brown sugar | |||||||
| 5 ml mirin | |||||||
| toasted white sesame seeds (to garnish) | |||||||
| shredded perilla leaves (shiso) (to garnish) | |||||||
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