Miso-Glazed Eggplant (Nasu Dengaku)
ID: 8d560285...
Nasu Dengaku is a classic Japanese dish featuring tender, creamy grilled eggplant coated with a sweet and savory miso glaze. By utilizing direct and indirect heat on a grill, the eggplant achieves a perfectly smoky char and melt-in-your-mouth texture.
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🍳 Cooking Flow
Cut the eggplants in half, score the flesh, and salt them for 15 minutes to draw out moisture. → Whisk the miso, sake, mirin, and sugar to make the glaze paste. → Pat the eggplants dry, oil them, and grill both sides until tender and creamy. → Apply the miso glaze to the cut surface and cook on the indirect side of the grill until bubbling. → Garnish with sesame seeds and scallions and serve.
Cooking Steps
Brief Cooking Order
Cut the eggplants in half, score the flesh, and salt them for 15 minutes to draw out moisture. → Whisk the miso, sake, mirin, and sugar to make the glaze paste. → Pat the eggplants dry, oil them, and grill both sides until tender and creamy. → Apply the miso glaze to the cut surface and cook on the indirect side of the grill until bubbling. → Garnish with sesame seeds and scallions and serve.
Introduction
Nasu Dengaku is a classic Japanese dish featuring tender, creamy grilled eggplant coated with a sweet and savory miso glaze. By utilizing direct and indirect heat on a grill, the eggplant achieves a perfectly smoky char and melt-in-your-mouth texture.
Step 1
Cut the Japanese eggplants in half lengthwise.
Step 2
Score the cut flesh of each eggplant half in a crosshatch pattern, cutting about 1/4 inch deep and spacing the cuts 1/2 to 3/4 inch apart.
Step 3
Season the eggplant halves with salt and MSG, then let them sit on a tray for 10 to 15 minutes to draw out excess moisture.
Step 4
In a bowl, combine the miso paste, sake, mirin, and sugar. Mix until smooth, adjusting with a little more mirin if needed to achieve a thick, spreadable, hummus-like consistency.
Step 5
Blot the drawn-out moisture from the surface of the eggplants using a paper towel.
Ingredients List
Important Notes
Use slender Japanese or Chinese eggplants rather than large globe eggplants, as they soften much more evenly on the grill.
Salting beforehand is crucial to extract excess water and bitterness, ensuring the eggplant grills up creamy instead of soggy.
You can pre-grill or pre-broil the eggplants ahead of time, glaze them right before serving, and finish under the broiler or indirect grill heat.
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