🇯🇵 Japan · Food
Nasu Dengaku (Miso Glazed Eggplant)
By eatmundo · August 3, 2026
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.
Ingredients
check them off as you prepareHow 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
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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