Miso Glazed Eggplant -Nasu Dendaku

There is something glorious about the magical combination of miso, mirin, sake, and sugar. This beautiful, multi-purpose glaze can be used to make a delicious seared black cod a la Nobu style or can be brushed on slices of eggplant to make a fantastic side dish or appetizer.

As I’ve been cooking a lot more during this pandemic, I’ve enjoyed revisiting old favorites and trying out new recipes. This one is a winner and I use it often, especially if I’m making a seared tuna or hamachi filet (with yuzu kosho, one of my favorite Japanese condiments).

Cut eggplant lengthwise, score down the middle, and sprinkle with salt. Let sit for 10 min before blotting off the water with a paper towel.

Lay eggplant in a single layer flat side down and roast for 15-20 minutes.

Turn eggplant around and brush with miso mirin glaze.

Broil for 1-2 minutes with glaze side up. Serve!

This stuff is so delicious, I often just eat it straight out of the oven. Of course, you can also chill it and use it as a side dish in a bento lunch. It’s versatile, healthy, and super tasty.

Miso Glazed Eggplant
adapted from the New York Times

• 3/4 pound long Japanese eggplants
•  Salt to taste
• 1 teaspoon sesame oil
• 1 tablespoon mirin
• 1 tablespoon sake
• 2 tablespoons white or yellow miso
• 1 tablespoon sugar

Cut eggplant lengthwise, score down the middle, and sprinkle with salt. Let sit for 10 min before blotting off the water with a paper towel.

Preheat oven to 425F (200C). Lay eggplant slices in a single layer flat side down and roast for 15-20 minutes.

Miso Glaze
In a small saucepan heat together mirin and sake over high heat. As soon as it begins to boil, bring down the heat and add miso and sugar, mixing until all combined and sugar is melted. Remove from heat and add sesame oil.

Remove eggplant from the oven and flip slices around so that the flat side is up. Brush the miso glaze on the eggplant flat side and broil for 1-2 minutes until the glaze charrs and bubbles.

Serve!