Nasu dengaku is a traditional Japanese dish and pretty easy and quick to make for a weeknight dinner! Serve with a side of steamed rice (I use pre-cooked rice) and edamame beans. If you’d like spice it up, don’t forget the traditional Japanese wasabi paste.
Nasu Dengaku (Miso-glazed Eggplant)
- 2 small eggplants
- 2 handfuls of (vegan) shredded mozzarella
- vegetable oil
- 1/4 cup miso paste
- 2 tablespoons mirin
- 1 tablespoon maple syrup
- 1 tablespoon cooking sake
- sesame seeds
- To serve: rice and edamame
- Step 1 Slice eggplants in half and slice the insides in small squares.
- Step 2 Heat some oil in a pan and put the eggplant skin facing down.
- Step 3 Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 4-5 minutes).
- Step 4 Meanwhile, mix miso, mirin, sugar and sake. Heat this up if the miso doesn’t mix too well.
- Step 5 In the meanwhile, steam your rice and edamame as described on the packet.
- Step 6 Place the eggplants on an oven plate. Coat the miso dengaku mix on each eggplant.
- Step 7 Sprinkle some (vegan) mozzarella on top of each eggplant.
- Step 8 Put in the oven and grill or broil for 5 minutes. The cheese should be melted and brown when you take it out of the oven.
- Step 9 Sprinkle sesame seeds on top and serve. If you like it hot, then add some wasabi paste on the side.
- Step 10 Itadakimasu! 頂きます!