Nasu Dengaku (Miso-Broiled Eggplant) Preparation
ID: e5c379ca...
A detailed demonstration of preparing Japanese eggplants for Nasu Dengaku (miso-broiled eggplant). Scoring, salting, blotting, and oiling the eggplants ensures they cook evenly, absorb the rich miso glaze, and achieve the perfect texture on the grill.
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🍳 Cooking Flow
Slice the eggplants in half lengthwise. → Score the flesh in a shallow diamond crosshatch pattern. → Season with salt and MSG, then let rest for 10-15 minutes. → Blot dry with a paper towel and rub with oil on both sides before cooking.
Cooking Steps
Brief Cooking Order
Slice the eggplants in half lengthwise. → Score the flesh in a shallow diamond crosshatch pattern. → Season with salt and MSG, then let rest for 10-15 minutes. → Blot dry with a paper towel and rub with oil on both sides before cooking.
Introduction
A detailed demonstration of preparing Japanese eggplants for Nasu Dengaku (miso-broiled eggplant). Scoring, salting, blotting, and oiling the eggplants ensures they cook evenly, absorb the rich miso glaze, and achieve the perfect texture on the grill.
Step 1
Split the Japanese eggplants in half lengthwise down the middle.
Step 2
Score the flesh of each eggplant half in a diamond crosshatch pattern, spacing the cuts about 1/2 to 3/4 inches apart and about 1/4 inch deep.
Step 3
Season the scored surface generously with salt and MSG to help draw out excess moisture.
Step 4
Let the eggplants sit on a tray for about 10 to 15 minutes to allow the salt to dissolve and pull out the water.
Step 5
Thoroughly blot the extracted water off the surface of the eggplants using a paper towel.
Ingredients List
Important Notes
Scoring the eggplants allows heat to penetrate faster for even cooking and helps the miso sauce absorb deeply.
Do not skip the salting and blotting step; drawing out excess moisture prevents the eggplants from getting soggy on the grill.
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