Nasu Dengaku (Miso-Glazed Broiled Eggplant)

Steps

1. Step 1

   Heat the oven to 425°F and line a rimmed baking sheet with foil or parchment.

   425°F

2. Step 2

   Halve the eggplants lengthwise. Score the cut sides in a shallow crosshatch pattern, cutting about 1/4 inch deep but not through the skin. Brush the cut sides all over with the oil and sprinkle lightly with salt.

   8 min

   • 4 Japanese eggplants (about 1 1/2 lb total)
   • 3 tbsp neutral oil, such as vegetable or grapeseed
   • salt
3. Step 3

   Lay the halves cut-side down on the baking sheet and roast until the flesh is soft and creamy and a knife slides in with no resistance, 18 to 20 minutes.

   20 min, hands-off · 425°F

4. Step 4

   While the eggplant roasts, whisk the miso, mirin, sake, sugar and sesame oil together in a small bowl until smooth and glossy.

   3 min

   • 1/4 cup white miso
   • 2 tbsp mirin
   • 1 tbsp sake
   • 1 tbsp sugar
   • 1 tsp toasted sesame oil
5. Step 5

   Take the sheet out and turn the oven to broil, with a rack about 6 inches from the element. Flip the eggplant halves cut-side up and spread each one with a thin, even layer of the glaze, right to the edges.

   3 min

6. Step 6

   Broil until the glaze is bubbling and spotted dark brown in places, 2 to 4 minutes. Watch closely from 2 minutes on, since miso burns quickly.

   4 min

7. Step 7

   Scatter with sesame seeds and scallions and serve warm.

   • 1 tbsp toasted white sesame seeds
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026