Photograph of the finished Nasudengaku

Japan · Cà tím nướng phết tương miso

Nasudengaku

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

What to get ready

  • Photograph of Eggplant Eggplant 1.6 kg
  • Photograph of Miso paste Miso paste 240 g
  • Photograph of Mirin Mirin 120 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Sesame oil Sesame oil 80 ml
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 72 g
  • Photograph of Spring onion Spring onion 80 g

Method

  1. 1 Cut the eggplant in half, then make square incisions on the cut surface without cutting through the skin.
  2. 2 Brush sesame oil onto the cut side and bake with the cut side down for 8 minutes.
  3. 3 Simmer miso with mirin, sake, and sugar for 5 minutes until thickened into dengaku sauce.
  4. 4 Flip the eggplant over and spread a thick layer of miso sauce on the cut side.
  5. 5 Grill for 4 minutes until the sauce surface is bubbling and browned; this is the sign of dengaku.
  6. 6 If you grill it too much, the miso will burn and become bitter; you have to stand and watch it, sprinkling sesame seeds and green onions on top just as it's slightly browned.

With an appliance

  • Charcoal grill 35 min

    Grill the cut side down over charcoal for 8 minutes, then flip, brush with miso, and grill for another 3 minutes until the cut side is slightly charred.

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