Photograph of the finished Nasu dengaku

Japan · Cà tím nướng sốt miso

Nasu dengaku

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 600 g
  • Photograph of Miso paste Miso paste 100 g
  • Photograph of Sugar Sugar 48 g
  • Photograph of Mirin Mirin 60 ml
  • Photograph of Cooking sake Cooking sake 40 ml
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 12 g

Method

  1. 1 Cut the eggplant in half lengthwise, then score the cut surface with shallow crisscross marks.
  2. 2 Brush sesame oil onto the cut surface and bake face down in the oven at 200 degrees for 15 minutes.
  3. 3 Stir the miso with sugar, mirin, and sake, then simmer for 3 minutes until the sauce thickens.
  4. 4 Flip the eggplant over and spread a thick layer of miso sauce on the cut side.
  5. 5 Bake for another 5 minutes until the miso surface is slightly browned, sprinkle with white sesame seeds, and serve hot.

With an appliance

  • Charcoal grill 31 min

    Replace steps 2 and 5: place the eggplant face down on a charcoal grill about 12 cm away from the coals, grill for 5 minutes on each side, then brush with miso and bring closer to the coals for another minute; the sauce has a smoky aroma, but you need to watch the sugar burn.

Start cooking