🇯🇵 Japan · Food
Nasu Dengaku
By eatmundo · August 3, 2026
🇯🇵 JPA classic Kyoto-style dish featuring creamy eggplant glazed with a savory-sweet miso lacquer. It is broiled until perfectly tender and caramelized.
Ingredients
check them off as you prepareHow 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 2 tbsp of vegetable oil and place on a baking sheet, cut side up.
- 4
Broil the eggplant for 10 minutes until the flesh becomes soft and begins to brown slightly.
- 5
Whisk together the 300ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp ginger in a small saucepan.
- 6
Simmer the mixture over medium heat for 5 minutes until it reduces slightly into a glossy glaze.
- 7
Carefully remove the sheet from the oven and spoon the glaze generously over the scored eggplant flesh.
- 8
Return to the broiler for another 3 minutes until the glaze bubbles and turns a deep, appetizing mahogany brown.
Frequently Asked Questions
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?+
Soaking the scored eggplant in water for 10 minutes before oiling it helps prevent rapid oxidation and bitterness.
Can I make this vegan?+
Yes, simply ensure your dashi is prepared using kombu (kelp) rather than bonito flakes to keep it entirely plant-based.
🇯🇵 JPMundo Match
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