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Japan · Food

Nasu Dengaku (Miso Glazed Eggplant)

25 min
340 kcal
2 servings

By eatmundo · August 3, 2026

Nasu Dengaku (Miso Glazed Eggplant)🇯🇵pelican from Tokyo, Japan · CC BY-SA 2.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

2 matches

This 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 izakaya dish featuring eggplant halves roasted until creamy and topped with a savory-sweet miso glaze. It's simple, elegant, and packs a deeply umami punch that transforms the humble eggplant.

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 33% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Preheat your oven or broiler to 200°C.

  • 2

    Cut 2 large eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.

  • 3

    Brush the cut sides of the eggplants with 2 tbsp of vegetable oil.

  • 4

    Bake the eggplants cut-side up on a sheet pan for 15-20 minutes until the flesh is very soft.

  • 5

    While roasting, whisk together 2 tbsp miso, 1 tbsp mirin, 1 tbsp sugar, and 1 tbsp sake in a small bowl until smooth.

  • 6

    Remove the eggplants from the oven and spread the miso mixture generously over the fleshy surfaces.

  • 7

    Broil for 3-5 minutes until the glaze is bubbling and slightly charred in spots.

  • 8

    Sprinkle with 1 tsp toasted sesame seeds and serve immediately while hot.

Frequently Asked Questions

What is Nasu Dengaku?

Nasu Dengaku is a Japanese dish consisting of eggplant that is halved, scored, and grilled or broiled with a sweet and savory miso glaze. It is typically served as an appetizer or side dish in Japanese cuisine.

Can I pan-fry instead?

Yes, cook covered in a pan on medium-low heat with a little oil until tender before adding the glaze.

Which miso is best?

Red miso gives a stronger, deeper flavor, while white miso is sweeter and milder.

How to prevent eggplant from turning brown?

Soak the cut eggplant in water for 10 minutes before drying and cooking to remove excess tannins.

Is the skin edible?

Yes, the skin becomes tender when roasted, but you can peel it if you prefer a softer texture.

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