Miso-glazed eggplant, or Nasu no Dengaku, is a beloved Japanese dish that perfectly captures the essence of summer. The sweet and savory miso glaze, with its subtle hints of umami, transforms humble eggplant into a culinary masterpiece. Imagine tender, smoky eggplant slices glistening under a rich, caramelized coating – a symphony of textures and flavors that will tantalize your taste buds. This classic Japanese side dish is surprisingly simple to prepare, offering a delightful balance of sweet and savory that complements a variety of cuisines.
This recipe provides a delicious and accessible way to experience the magic of Nasu no Dengaku. From selecting the perfect eggplant to achieving that perfect glossy glaze, we’ll guide you through each step of the process. Ready to embark on a culinary journey to Japan? Let's get started with our step-by-step guide to making this irresistible miso-glazed eggplant.
Tools Needed
Ingredients
- Japanese long eggplant (or large eggplant)
- Miso paste
- Sake
- Mirin
- Sugar
- Sesame seeds
- Cooking oil (e.g., olive oil)
- Water: 2 tablespoons
- Hitomi soy sauce (or substitute with regular soy sauce + 1/2 tsp dashi powder)
Step-by-Step Instructions
Step 1. Prepare and Cook the Eggplant
- Cut the eggplants lengthwise into halves. Make crisscross incisions on the inner surface to help with cooking and create a creamy texture.
- Heat cooking oil in a pan over medium heat. Add the eggplant halves and sauté, flipping to brown both sides.
- Add 2 tablespoons of water to the pan, increase heat to high, cover, and cook for about a minute to cook the eggplant through.
Step 2. Make the Miso Glaze
- In a separate bowl, prepare the miso glaze by combining miso paste, sake, mirin, sugar, and sesame seeds. Mix well until smooth and no lumps remain. Heat on low heat, stirring constantly, until bubbly.
Step 3. Glaze and Grill the Eggplant
- Spread the miso glaze evenly over the cooked eggplant halves.
- Grill the eggplants in a toaster oven or grill for about 5 minutes, or until desired level of browning is achieved.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Feel free to use any type of eggplant available. Japanese long eggplants are traditionally used, but large ones will also work.
- If you don't have Hitomi soy sauce, use regular soy sauce and add 1/2 teaspoon of dashi powder for extra flavor.
- The incisions on the eggplant are mainly for better cooking and texture. You can make any pattern you wish, or skip this entirely.
- Don't be shy with the miso glaze! The flavor is quite strong, but it complements the eggplant well.
Nutrition
- Calories: 200-250
- Fat: 10-15g
- Carbs: 25-30g
- Protein: 5-7g
FAQs
1. Can I use a different type of eggplant?
Yes! Japanese eggplant is ideal for its tender texture, but globe eggplants or even Italian eggplants will work. Just be aware they might absorb more glaze and require slightly longer cooking time.
2. What if I don't have mirin?
You can substitute mirin with an equal amount of dry sherry or sweet sake. A touch of sugar can also help replicate the sweetness.
3. How can I store leftover miso-glazed eggplant?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
Enjoy the satisfyingly sweet and savory flavors of your homemade Nasu no Dengaku. This simple yet elegant dish is perfect for a light lunch, a delicious side, or even a captivating appetizer. With its vibrant colors and irresistible taste, this miso-glazed eggplant is sure to become a summer favorite.