Nasu dengaku
Nasu dengaku means glazed eggplant. The glaze is made with miso paste and it actually can be put on whatever you like either meat or vegetables.
Nasu dengaku
: 10 min.
: 15 min.
2 servings
- 1 Medium size eggplant
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp miso paste
- 1 Tbsp dashi stock
- Sweetener to taste
- 1 Tsp sesame oil
- Coconut oil (to fry)
- Sesame seeds
- First clean the eggplant and then remove the stem and cut it longwise.
- Make superficial diagonal cuts in both halves, the cut should have no more than three millimetres in depth.
- In a pan add a little coconut oil, once it's hot fry the eggplant inner side at medium heat.
- Turn the eggplants over, add a splash of water (a couple of tablespoons should be enough), put a lid over and cook them for about 2 minutes.
- To prepare the glaze, mix all the ingredients together and then cook them in a pan until it thickens enough, and you get a dense, sticky and bubbly sauce.
- Spread the glaze on top of the eggplants and then grill it in the oven until it gets golden brown. The time depends on the type of burner you have (some have actual fire others have an electric resistance) or you can also use a kitchen torch.
- : 241.79 kcal
- : 23.44 g
- : 10.88 g
- : 4.54 g
- : 1 : 32
- : 0.22 mg
- : 0.06 mg
- : 1.71 mg
- : 0.2 mg
- : 0.24 mg
- : 0 µg
- : 26.07 mg
- : 39.19 µg
- : 0 µg
- : 3.5 mg
- : 0 IU
- : 1.15 mg
- : 8.15 µg
- : 41.58 mg
- : 0.22 mg
- : 1.64 mg
- : 35.75 mg
- : 345.09 mg
- : 0.88 µg
- : 568.68 mg
- : 0.45 mg
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