Nasu Dengaku, Miso Glazed Eggplant

Nasu Dengaku

Recipe by Trish yee
Embark on a journey of delectable contrasts with our Nasu Dengaku recipe, a sublime Japanese delicacy that's sure to tantalise your taste buds. Delicate slices of eggplant, or aubergine, are transformed into a canvas for a symphony of flavours. Glazed with a luscious miso-based sauce, each bite showcases the marriage of sweet and savoury, mirroring the delightful fusion found in British gastronomy. As you savour this dish, you're transported from the streets of Japan to the heart of a British kitchen, where innovation meets tradition. Nasu Dengaku is a testament to culinary artistry, inviting you to relish its delicate complexity as a captivating appetizer or a memorable side. With every bite, you'll experience the harmonious blend of Japanese charm and British flair, creating a unique and unforgettable taste sensation.
Print Recipe Pin Recipe Share on Facebook
Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine Japanese
Servings 4 people
Calories 219 kcal

Equipment

Ingredients
  

  • 2 each Eggplant small
  • 2 tbsp Mirin
  • 3 tbsp Miso Paste
  • 1 tbsp Sugar
  • 1 tbsp Sake
  • 1 tsp Soy Sauce
  • 1 tsp Oil
  • 1/8 tsp Sesame seeds

Instructions
 

  • Slice the eggplant in half, then use the a small knife, score the insides.
  • Mix the miring, miso, sugar, sake, soy to make a slurry.
  • In a nice hot frypan with a little oil, toast the eggplant until slightly charred.
  • Remove from fry pan; then line on a baking sheet and baste the eggplant with mixed slurry.
  • Into the oven at 220 deg C for about 5 minutes; then remove and season with sesame seeds.

Notes

  • Eggplant not brinjal if possible OR smaller baby brinjal

Nutrition

Calories: 219kcal
Keyword grilled, vegan, vegetables
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Try this also
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Latest Recipes
Categories
Subscribe

D'Open Kitchen

COOKING FOR THE SOUL

If you are interested in learning how to cook, feel free to contact us below
Enquire Now