Recipe for Japanese-Style Eggplant Nasu Dengaku
Discover an ancient Japanese culinary tradition with our recipe for Nasu Dengaku, an eggplant dish originating from the Edo era (1603-1868). This recipe was once a popular dish in Japanese taverns and teahouses. Originally, eggplants were grilled over charcoal embers, giving the skin a crispy texture and an irresistible smoky taste.
Over time, this recipe has evolved into a classic of Japanese cuisine. Today, Nasu Dengaku is often served in traditional restaurants and at seasonal festivals in Japan. It's a dish appreciated for its simplicity and sweet-savory flavors.
- Author
- iRASSHAi
- Cooking Time
- 20 minutes
- Servings
- 4
Ingredients
- 2 large eggplants
- 3 tablespoons miso (preferably white miso or mild red miso)
- 1 teaspoon of cooking sake
- 2 teaspoons of sugar
- 3 teaspoons of water
- Toasted sesame seeds (optional)
- Finely sliced chives or spring onions (optional)
Directions
- Wash the eggplants and cut them in half lengthways. For an even more melt-in-the-mouth texture, soak the eggplants in salted water before cooking to remove their slight bitterness.
- Make shallow diagonal incisions in the flesh of each eggplant half.
- Preheat your oven to 200°C. Place the eggplant halves on a baking sheet lined with parchment paper, flesh side up. Bake the eggplants according to their size.
- While the eggplants are cooking, combine the miso, sake and sugar in a small saucepan. Heat over low heat, stirring constantly, until the mixture is smooth and the sugar has completely dissolved. Remove from heat, add water to loosen the sauce and set aside.
- When the eggplants are cooked, spread the sauce generously over them.
- Place the eggplants under the grill for a few minutes, just long enough for the sauce to start caramelizing. Leave to cool slightly.
- Sprinkle toasted sesame seeds and thinly sliced spring onion over the eggplants.
- Serve warm or at room temperature with a bowl of white rice, or as an appetizer in a traditional Japanese meal.
