Nasu Dengaku (grilled Miso-marinated Eggplant)

Nasu Dengaku is a traditional Ainu dish featuring grilled miso-marinated eggplant. This savory and slightly sweet dish is a popular appetizer or side dish in Ainu cuisine, and it's easy to make at home.

Vegetarian Gluten Free Appetizer Ainu Eggplant Miso Grilled
Nasu Dengaku (grilled Miso-marinated Eggplant)

Ingredients

  • 2 large eggplants
  • 1/4 cup white miso paste
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • 1 tablespoon sake
  • 1 tablespoon vegetable oil
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
  2. In a small bowl, whisk together the miso paste, mirin, sugar, and sake to make the marinade.
  3. Brush the eggplant halves with vegetable oil and place them in a hot skillet or grill pan, scored side down. Cook for 5-6 minutes until the flesh is golden brown and caramelized.
  4. Flip the eggplants and brush the tops with the miso marinade. Cook for another 5-6 minutes until the eggplants are tender and the marinade is caramelized.
  5. Transfer the grilled eggplants to a serving plate, garnish with sliced green onions, and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Protein
3g
Carbohydrates
15g
Fat
6g

Supplies

Skillet or grill pan Brush for marinade

Tools

Knife Cutting board Small bowl for marinade

Serving suggestions

Serve Nasu Dengaku as an appetizer or side dish alongside steamed rice and a fresh salad.

Tips & tricks

For a smoky flavor, you can also grill the eggplants on an outdoor barbecue. Adjust the cooking time as needed.

Cost

$8