Miso-Glazed Aubergine (Nasu Dengaku)

Name: Miso-Glazed Aubergine (Nasu Dengaku)
Cuisine: Japan
Ingredients: 3–4 Aubergines (medium); 100 g White miso; 3 tbsp Mirin; 2 tbsp Sake; 2–3 tbsp Sugar; 1 tbsp Sesame oil; to garnish Sesame seeds + spring onion

A recipe from Japan.

🇯🇵 JapanvegetarianauberginemisohighProteingrilljapaneseVegan

Nutrition (per serving)

380Calories

12 gProtein

28 gCarbs

26 gFat

14 gSugar

1600 mgSalt

Ingredients

3–4 Aubergines (medium)
100 g White miso
3 tbsp Mirin
2 tbsp Sake
2–3 tbsp Sugar
1 tbsp Sesame oil
to garnish Sesame seeds + spring onion

Method

Cut aubergines in half lengthways → score flesh deeply in criss-cross pattern.
Brush cut sides with sesame oil → place cut-side down on baking tray.
Grill / broil 200–220 °C 10–12 min until flesh is soft and surface golden.
Mix miso, mirin, sake, sugar → warm gently in small pan until smooth and glossy.
Flip aubergines → spread generous layer of miso glaze over scored flesh.
Grill 3–5 min more until glaze bubbles and caramelises.
Garnish with sesame seeds + chopped spring onion → serve hot with rice.