Nasu Dengaku Miso Eggplant Recipe

Eggplants: The main vegetable in this dish, eggplants become soft and creamy when baked.

Miso paste: A salty, fermented soybean paste that gives the glaze its rich flavor.

Mirin: A sweet rice wine that adds a mild sweetness to the sauce.

Sake: A Japanese rice wine that adds depth and a subtle tang.

Sugar: Balances the salty and savory flavors with a touch of sweetness.

Sesame oil: Adds a nutty aroma and helps the eggplants brown nicely.

Sesame seeds: Optional garnish that adds crunch and a toasty flavor.

Green onions: Optional garnish that adds a fresh, mild onion taste.

One of the coolest parts of making this Nasu Dengaku Miso Eggplant is scoring the eggplant flesh in a crisscross pattern before baking. Here’s how you do it step by step:

1. Take your halved eggplants and place them cut side up on a cutting board.
2. Using a sharp knife, gently make diagonal cuts across the flesh, about half an inch apart. Don’t cut all the way through the skin—just deep enough to reach the middle.
3. Now, turn the eggplant and make diagonal cuts the other way, creating a diamond or crisscross pattern.

This little trick helps the miso paste soak into the eggplant better and lets the heat reach deeper inside while baking. It also makes the eggplant cook more evenly and faster because the heat can get into all those little cuts. When you spread the miso mixture on top, it clings to the crevices, giving you more flavor in every bite.

When I first tried this, I was nervous about cutting too deep and accidentally slicing through the skin, which made the eggplant fall apart a bit. So, take your time and use a gentle hand. Also, scoring makes the eggplant look fancy without much extra effort, which always impresses people at the dinner table. Plus, it’s fun to see those pretty patterns before you bake!

Once you get the hang of scoring, you’ll notice your eggplant dishes taste richer and look way more inviting. It’s a simple step that really makes a difference in how the eggplant cooks and how the miso topping sticks and bubbles up in the oven. Give it a try—you might find yourself scoring all your roasted veggies from now on!

• 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.