Japanese · Side
Nasu Dengaku Miso-Glazed Eggplant
Halved small eggplants, oiled and grilled until melting, then spread with sweet white and deep red dengaku miso and flashed back over the heat so the topping bubbles and toasts.

- YieldServes 4 as a side or small course
- Hands-on40 min
- Total53 min
- Difficulty
Ingredients
eggplant
- 6small Japanese eggplants (or 2 medium eggplants)
- 3 tbspvegetable oil
white miso topping
- 200 gwhite (shiro) miso
- 2egg yolks
- 2 tbspsake
- 2 tbspmirin
- 2 tbspsugar
- 105 mldashi
red miso topping
- 150 gred (aka) miso
- 3 tbspwhite (shiro) miso
- 2egg yolks
- 2 tbspsake
- 2 tbspmirin
- 2 tbspsugar
- 105 mldashi
fragrant seasoning (one per topping)
- 1 tbspground toasted sesame, grated yuzu, lime or lemon zest, crushed kinome leaves, or fresh ginger juice
garnish (choose one)
- 1 tbspwhite poppy seeds, toasted white or black sesame seeds, or kinome sprigs
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