Nasu Dengaku (grilled eggplant with sweet miso sauce) Recipe
  • 1 eggplant (italian), or 2 asian eggplants
  • ½ cup, miso paste (white or red)
  • 1 cup, dashi
  • 2 Tbsp, sugar
  • 2 Tbsp, water
  • 2 tsp, corn starch
  1. prepare the sauce.
  2. Get yourself a small saucepan that you can fill halfway with water and get that water simmering.
  3. You will need a mixing bowl that will fit in the saucepan so you can make a double boiler.
  4. When you are ready, start by mixing the water and sugar in the bowl.
  5. Put the bowl on the simmering water and stir the mixture until the sugar dissolves.
  6. Once the sugar is dissolved, add the miso paste and blend until smooth.
  7. When that’s done, gradually introduce the dashi to the party.
  8. Go a little at a time and stir as you go to ensure the whole thing is smooth. *use a whisk. When that’s done, all you need to do is add the corn starch and mix well.
  9. When everything is well blended and silky smooth, take it off the heat and let your sauce cool to room temperature.
  10. Now it’s time to prep the eggplant.
  11. Take the eggplant and cut in half lengthwise.
  12. Also cut a little off the bottoms so that they sit nicely in the oven without rolling around. Score the flesh on the inside in a criss-cross pattern, being careful not to cut all the way through.
  13. Once your eggplants are prepped, brush them with a little oil and put them under the broiler until golden brown.When the eggplant is golden brown, carefully take them out of the oven. Using a spoon or basting brush, put a generous amount on the tops of the grilled eggplant. Put back under the broiler for a minute or two.
  14. When the sauce gets nice and caramelized, take them out. Top the eggplant with some toasted sesame seeds and grab a spoon. You’re done!
Recipe by Japan Food Style at