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Japanese · Sides

Nasu Dengaku

VegEasy

Diet: Veg · Vegan

Nasu Dengaku is a Japanese dish. Score the flesh without cutting through the skin.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Nasu Dengaku. The photo shows a plated aubergine portion with peppers.
The photo shows a plated aubergine portion with peppers. Representative photograph of Nasu Dengaku. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Roast

Glaze

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 25 min

  1. Heat oven to 220°C / 425°F. Score the flesh of 600 g eggplants, halved lengthways, 25 ml neutral oil, brush with its oil and roast cut-side up for 25 minutes.

    Check: The food must be hot through at 220°C / 425°F.

Glaze · About 5 min

  1. Mix 50 g white miso, 25 ml mirin, 15 g sugar, 20 ml water. Spread over the tender eggplant.

Finish · About 5 min

  1. Roast 5 minutes until bubbling, watching for scorching. Sprinkle 10 g sesame seeds and serve.

    Check: Look for this result: bubbling, watching for scorching.

Tips

  • Score the flesh without cutting through the skin.
  • Judge Nasu Dengaku by the texture and doneness signs in its steps. Your pan and heat affect how long Nasu Dengaku takes to cook.

Substitutions

  • Use red miso in a smaller amount and taste the glaze before spreading.

Storage

  • Get perishable Nasu Dengaku into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Nasu Dengaku within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Nasu Dengaku to 74°C / 165°F, stirring or turning it for even heating. When Nasu Dengaku is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Nasu Dengaku one day ahead. For Nasu Dengaku, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nasu Dengaku on the day of serving.

FAQ

What matters most when making Nasu Dengaku?

Score the flesh without cutting through the skin.

What can I substitute in Nasu Dengaku?

Use red miso in a smaller amount and taste the glaze before spreading.

Can I prepare Nasu Dengaku ahead?

Prepare the measured ingredients for Nasu Dengaku one day ahead. For Nasu Dengaku, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nasu Dengaku on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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