Nasu Dengaku Miso Eggplant Recipe

Eggplants: The main vegetable used in this dish, providing a tender and flavorful base.

Miso paste: A fermented soybean paste that adds a rich, umami flavor to the glaze.

Mirin: A sweet rice wine that balances the savory flavors of the miso paste.

Sake: Japanese rice wine that adds depth and complexity to the glaze.

Sugar: Adds a touch of sweetness to balance the savory and umami flavors.

Sesame oil: Used to brush the eggplants, adding a nutty flavor and helping them roast beautifully.

Sesame seeds: Optional garnish that adds a bit of crunch and visual appeal.

Green onions: Optional garnish that adds a fresh, sharp flavor and a pop of color.

When scoring the eggplants, make sure to cut deep enough to allow the miso mixture to penetrate but not so deep that you cut through the skin. This ensures the flavors are absorbed well and the eggplants cook evenly.

• eggplants - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a good alternative to eggplant.

• miso paste - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be less thick and slightly different in taste.

• mirin - Substitute with rice vinegar and sugar: Mixing rice vinegar with a bit of sugar can mimic the sweet and tangy flavor of mirin.

• sake - Substitute with dry white wine: Dry white wine can replicate the acidity and depth of flavor that sake brings to the dish.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also add a slight floral note to the dish.

• sesame oil - Substitute with olive oil: Olive oil can be used as a cooking oil, though it will lack the nutty flavor of sesame oil.

• sesame seeds - Substitute with chopped nuts: Chopped nuts like almonds or peanuts can add a similar crunch and texture.

• green onions - Substitute with chives: Chives can provide a similar mild onion flavor and are visually similar for garnishing.

• Allow the eggplants to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled eggplants to an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.
• Store the container in the refrigerator. The Nasu Dengaku will keep well for up to 3 days.
• For freezing, wrap each eggplant half tightly in plastic wrap to prevent freezer burn.
• Place the wrapped eggplants in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 1 month. For best results, consume within this time frame to maintain flavor and texture.
• To reheat, thaw the eggplants in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). Place the eggplants on a baking sheet and cover with foil to prevent drying out.
• Heat for about 10-15 minutes or until warmed through. If desired, broil for the last 2 minutes to re-crisp the miso topping.
• Garnish with fresh sesame seeds and green onions before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the leftover eggplants on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain the texture and flavor of the miso topping.

• Use a microwave for a quick reheat. Place the eggplants on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is convenient but may slightly alter the texture.

• Reheat on the stovetop by placing the eggplants in a non-stick skillet over medium heat. Add a splash of water or broth to the pan and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until warmed through. This method helps retain moisture and flavor.

• For a crispier finish, use an air fryer. Preheat the air fryer to 350°F (175°C) and place the eggplants inside. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking. This method can help revive the slightly charred texture of the miso topping.

• If you have a toaster oven, preheat it to 350°F (175°C) and place the eggplants on the rack. Heat for about 10 minutes or until warmed through. This method is great for small portions and maintains the integrity of the dish.

• Oven: Used to bake and broil the eggplants to achieve a tender texture and slightly charred top.

• Baking sheet: Provides a flat surface for placing the eggplants cut side up while baking.

• Knife: Essential for slicing the eggplants in half lengthwise and scoring the flesh in a crisscross pattern.

• Brush: Used to apply sesame oil evenly on the cut sides of the eggplants.

• Mixing bowl: Needed to combine the miso paste, mirin, sake, and sugar into a smooth mixture.

• Spoon: Useful for spreading the miso mixture over the baked eggplants.

• Measuring spoons: Ensures accurate measurement of ingredients like miso paste, mirin, sake, sugar, and sesame oil.

• Broiler: Part of the oven used to broil the eggplants, giving the miso topping a bubbly and slightly charred finish.

• Cutting board: Provides a stable surface for slicing and scoring the eggplants.

• Serving plate: Used to present the finished dish, garnished with sesame seeds and green onions.

Pre-mix the sauce: Combine the miso paste, mirin, sake, and sugar ahead of time and store in the fridge.

Use a brush: Use a pastry brush to quickly and evenly apply the sesame oil on the eggplants.

Preheat the oven: Start preheating your oven while you prepare the eggplants to save time.

Garnish in advance: Chop the green onions and toast the sesame seeds before you start cooking.