Nasu dengaku (grilled eggplant with sweet miso) Recipe

Nasu dengaku (grilled eggplant with sweet miso)

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for sauce
1 C dashi
2 Tbs sugar
2 Tbs mirin
1/2 C miso (I used 1/4 C red miso and 1/4 C white miso)
2 tsp corn starch
1/4 tsp yuzu kosho (yuzu pepper) optional

for grilled eggplant
4 small Japanese eggplants cut in half lengthwise (or 2 Chinese or Italian eggplants)
vegetable oil for brushing
sesame seeds

How to make Nasu dengaku (grilled eggplant with sweet miso)

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For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.

For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly).

Serve immediately with some rice.

  • yongfook
    yongfook says

    mmm yuzu kosho is such a great little flavour-maker...

  • elena
    elena says


  • piranhasushi616
    piranhasushi616 says

    I like this one!!

  • Mariko
    Mariko says

    I love this too... Especially grilled on charcoal!!

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