Nasu Dengaku {Miso Eggplant}
If you need a reason to try (and love) miso, this is your recipe. I’m hoping eggplant is still in season where you are. I was excited to find these little nearly-black beauties at our farmers market last weekend. If you don’t have eggplant, this sweet & salty glaze is amazing on cod, tofu, and even sweet potatoes.
There are many variations to the dengaku recipe – some use sake along with mirin, some add a bit of ginger… I’ve even made it with agave syrup before (although that would probably not be approved by the Japanese, shh).
I like this version – it’s 1/4 cup of just 3 ingredients: miso, mirin (japanese sweet cooking wine) & sugar. It’s easy to remember without having to refer back to a recipe, and you can alter it however you like from there.
I fell in love with this dish in Kyoto – definitely an all time favorite!
nasu dengaku
PrintAuthor: Jeanine DonofrioServes: serves 2-4Ingredients- japanese or chinese eggplant
- a little bit of olive oil
- chopped scallions
- sesame seeds
- ¼ cup white or yellow miso paste
- ¼ cup mirin
- ¼ cup organic cane sugar (sometimes I use a bit less)
I used 4 small eggplants here (8 halves), and used about half of the glaze. Double (or use larger ones) if you want more.
Store extra glaze in the fridge for up to a week. You can use this same method on tofu or cod, adjust cooking times accordingly.
You should be able to find miso & mirin pretty easily at any grocery store that has a decent enough international section. The miso in the refrigerated section near the tofu. Mirin should be in the asian aisle near the soy sauces and rice vinegars.
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