By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Grilled & roasted54 recipes from 17 countries
A classic Kyoto-style dish featuring creamy eggplant glazed with a savory-sweet miso lacquer. It is broiled until perfectly tender and caramelized.
According to eatmundo's ingredient comparison, the closest dish to Nasu Dengaku from another cuisine is Grilled Eggplant with Scallion Oil (Vietnam): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Preheat your oven's broiler to high heat.
- 2
Slice the 2 eggplants in half lengthwise and score the flesh in a crosshatch pattern about 1cm deep without piercing the skin.
- 3
Brush the cut surfaces with 3 tbsp of vegetable oil and place on a baking sheet, cut side up.
- 4
Broil the eggplant for 15 minutes until the flesh is completely soft and begins to brown slightly.
- 5
Stir together the 60 g miso paste, 20 g sugar and 2 tbsp mirin in a small saucepan until smooth.
- 6
Cook the mixture over low heat for 3 minutes, stirring constantly, until the sugar dissolves and it becomes a thick, glossy miso glaze.
- 7
Carefully remove the sheet from the oven and spread the miso glaze evenly over the scored eggplant flesh.
- 8
Return to the broiler for another 3 minutes until the miso glaze bubbles and browns in spots; watch closely so it does not burn.
Frequently Asked Questions
What is Nasu Dengaku?
Nasu Dengaku is a Japanese dish consisting of eggplant halves glazed with a savory-sweet miso sauce and grilled. It is typically served as a side dish or appetizer in Japanese cuisine.
Can I use round eggplants?
Yes, round or globe eggplants work beautifully; just ensure the scoring is deep enough for the glaze to penetrate.
Is the skin edible?
The skin of Japanese eggplant is very thin and tender, making it perfectly edible and delicious when broiled.
How do I prevent the eggplant from turning black?
The recipe does not include soaking; the scored eggplant is brushed with oil straight away and broiled. During the final broil, watch closely so the miso glaze does not burn.
Can I make this vegan?
Yes, it already is: the glaze is made only from miso, sugar and mirin, all of which are plant-based.