Nasa Dengaku translates to Miso Broiled Eggplant
- First thought that comes to mind: More miso please
- Great for: Throwing a new recipe into the repertoire
- Inspiration: Izakaya
- Tips & Tricks: Soak the eggplant in salt water for 15 minutes which will remove some bitterness
- Pairs well with: Sapporo
2 Japanese eggplants
Green onion for garnishing
Vegetable oil for drizzling
2 tablespoon of miso paste
1 tablespoon of Mirin
1 tablespoon of water
1 tablespoon of chopped green onion
½ tablespoon of honey or sugar
½ tablespoon of minced ginger
½ tablespoon of sesame oil
- Mix the miso marinade ingredients all together.
- Cut the eggplant lengthwise and make criss cross slits on the inside of the eggplant.
- Drizzle both sides of eggplant with vegetable oil.
- Broil the eggplant cut side down for 5 minutes (on a middle rack) and then turn the eggplants cut side up and broil for another 5 minutes. Eggplant should be tender. Oven time and temperature varies.
- Spoon the miso mixture onto the cut side of the eggplant. Broil the eggplants for another 2-3 minutes.