Nasu Dengaku (Miso-Glazed Eggplants)

Nasu Dengaku, a traditional Japanese dish, is a refined side dish where the humble eggplant is transformed into a culinary masterpiece. “Nasu” means eggplant in Japanese, while “Dengaku” refers to a traditional cooking method where foods are coated in a thick miso sauce and grilled, reminiscent of the Dengaku dolls used in ancient agricultural rituals.

In this recipe, the eggplants are first halved and scored to create a crosshatch pattern, allowing for even cooking and better absorption of the sauce. After being lightly cooked to achieve a tender texture, they are generously glazed with a rich and flavorful Dengaku miso sauce. This sauce, a harmonious blend of miso, sugar, mirin, and sesame oil, brings a caramelized sweetness that beautifully contrasts with the natural mildness of the eggplants.

Finally, the eggplants are grilled until the sauce bubbles and begins to caramelize, resulting in a dish that is both simple and elegant. Sprinkled with sesame seeds and green onions, these miso-glazed eggplants stand out with their deep umami taste and artistic presentation. Nasu Dengaku is a perfect demonstration of how Japanese cuisine transforms ordinary ingredients into extraordinary dishes.