Nagoya-style Miso Dengaku Eggplant: Miso-glazed Grilled Eggplant (Nagoya no Miso Dengaku Nasu: Miso-yaki Yaki Nasu)
Nagoya no Miso Dengaku Nasu, or Miso-glazed Grilled Eggplant, is a popular dish in Nagoya, Japan. This dish features tender grilled eggplant topped with a sweet and savory miso glaze, making it a delicious and flavorful addition to any meal.
Ingredients
- 4 Japanese eggplants
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon sake
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds, for garnish
Instructions
- Preheat the grill to medium-high heat.
- Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
- In a small bowl, whisk together the miso paste, mirin, sugar, and sake to make the miso glaze.
- Brush the eggplant halves with vegetable oil and place them on the grill, flesh side down. Grill for 4-5 minutes until the flesh is charred and tender.
- Flip the eggplants and brush the skin side with the miso glaze. Grill for an additional 2-3 minutes until the glaze is caramelized and bubbly.
- Remove the grilled eggplants from the heat and transfer to a serving platter.
- Drizzle any remaining miso glaze over the eggplants and sprinkle with sesame seeds.
- Serve the Nagoya-style Miso Dengaku Eggplant hot as a side dish or appetizer.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Grill Grill brush Small bowl Whisk Basting brush Serving platter
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestions: Serve the grilled eggplant with steamed rice and a side of pickled vegetables for a complete Nagoya-style meal.
Tips & tricks
Tips: Make sure to keep an eye on the eggplants while grilling to prevent them from burning. Adjust the heat as needed to achieve a nice char without overcooking.
Cost
$10