Nasu Dengaku Recipe: 3 Tips for Making Miso-Glazed Eggplant

Nasu dengaku is a Japanese dish consisting of grilled or roasted eggplant slathered in a salty-sweet miso glaze. In Japanese, the term “nasu” translates to eggplant, while “dengaku” refers to using a miso-based glaze. Nasu dengaku can be made using long, slender Asian eggplant cultivars, like Chinese eggplant or Japanese eggplant, or smaller varieties like Fairy Tale eggplants or Italian eggplant.

This straightforward vegan dish can be enjoyed as an appetizer or side dish alongside proteins like crispy chicken katsu (for a diversity of texture) or miso salmon to reinforce the miso theme.

Consider these quick tips when making miso eggplant:

1. 1. Score the flesh. Score the cut sides of the eggplant with a paring knife before cooking. A crosshatch pattern will allow the eggplant to cook quicker and absorb more of the flavor from the finishing glaze.
2. 2. Brush on the glaze after the bulk of the cooking. To get the most out of miso’s nuance and flavor, apply the glaze as the last step before briefly broiling it to achieve a light caramelization. Spending too much time under heat will dull the miso’s flavor.
3. 3. Cook on the stovetop, the grill, or the oven. There are many ways to cook the eggplant, depending on what’s available to you or what you prefer. Eggplant halves can be seared in a cast-iron skillet, cooked on grill grates, or roasted in the oven and finished under the broiler for a crisp, caramelized surface.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.