Nasu Dengaku

A popular summer dish in Japan is Nasu-dengaku eggplant with a miso glaze. Eggplant dishes in summer are popular all round . Traditionally using Hatcho miso from Nagoya it’s a very simple dish to make.

You can either slice your egg plant whole in half length ways or just slice thick circles which is what I have done here this time.

First score the cut flesh and then bake in the oven.

While they are baking make a miso glaze . Add miso, sugar and mirin about a tablespoon of each to a pan and heat until combined and thick. The sugar and mirin balances out the salty miso.

Spread this on your cooked eggplant and add a sprinkle of sesame seeds  then place under a warm grill when done add and some chopped green onion or chives.

I actually served mine on top of rice and it was delicious