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Miso Eggplant (Japanese Nasu Dengaku) Recipe

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This Miso Eggplant (Nasu Dengaku) recipe is a perfect balance of sweet, salty, and umami flavors. The eggplant is crispy on the outside, tender on the inside, and coated in a rich miso glaze. Ready in under 25 minutes, this Japanese classic is simple yet incredibly satisfying!
Plated miso eggplant garnished with thinly sliced green onions on a blue surface with pink linen and fresh green onions in the background.

This Miso Eggplant (Nasu Dengaku) is a quick, flavorful, and umami-packed Japanese dish that’s crispy on the outside, buttery-soft inside, and glazed in a rich miso sauce. The best part? It’s ready in under 25 minutes with just a handful of ingredients!

If you’ve ever wanted to master the art of Japanese eggplant, you’re in the right place! Read on to learn how to make authentic Nasu Dengaku at home with easy step-by-step instructions.

What is Nasu Dengaku?

Nasu Dengaku (なす田楽) is a classic Japanese eggplant dish where tender roasted or broiled eggplant is coated with a thick, sweet miso glaze.

The name “Dengaku” comes from traditional agricultural festivals in Japan, where foods like tofu and fish were skewered and grilled with miso sauce—symbolizing ancient celebrations of fertility and harvest.

Over time, this evolved into miso-glazed eggplant (Nasu Dengaku), which is now a staple in Japanese cuisine.

What is Miso, and what kind should I use?

Miso (味噌) is a fermented soybean paste that’s essential in Japanese cooking. It’s made from soybeans, salt, and koji (fermented rice or barley).

There are three main types of miso:

  1. Shiro Miso (White Miso):  Mild & slightly sweet (Best for this recipe!)
  2. Aka Miso (Red Miso): Aged longer, bolder flavor
  3. Awase Miso (Mixed Miso) : A blend of white & red miso

For Miso Eggplant, I recommend using white miso (Shiro Miso), as its sweet, mellow flavor pairs beautifully with mirin, sake, and sugar in the glaze.

Ingredients for miso eggplant, including eggplant, salt, miso paste, sake, mirin, sugar, neutral oil, and green onion.
Fresh ingredients for miso eggplant (Nasu Dengaku).

Miso Eggplant Ingredients

Here’s what you’ll need to make Miso Eggplant (Nasu Dengaku):

Japanese Eggplant: Sweeter & less bitter than other eggplant. You can find Japanese eggplant in most Asian grocery stores. 

Kosher Salt: Helps remove excess moisture for perfect texture. The salt acts as a chemical agent helping to cook the eggplant from the inside out, extracting water content. The process of removing excess moisture is called degorge in French. 

Sweet White Miso (Shiro Miso): The key to the signature miso glaze. You can find miso in most supermarkets near the tofu in any Asian market or organic market. 

Sake: Adds depth & umami richness.

Mirin: A slightly sweet Japanese rice wine. It’s similar to sake but has a lower alcohol content and is much sweeter. It adds great depth of flavor and should be a staple in your pantry. 

Cain Sugar: Enhances the miso glaze.

Neutral Oil: Perfect for searing the eggplant because it has a high smoking point.  

Green Onions: Add freshness, color, and a wonderful extra raw texture. 

Optional: Toasted Sesame Seeds for an added nutty crunch. You can usually but them pre-toasted in an Asian market or the Asian section of an organic market. 

Find the full recipe with ingredients and directions below.

How to Make Miso Eggplant (Nasu Dengaku)

Follow these simple steps to create the perfect miso-glazed eggplant:

Preheat Oven, Slice, Crosshatch, and Salt Eggplant:

  • Preheat oven to 375°F (190°C).
  • Slice eggplants in half lengthwise.
  • Create a cross-hatch pattern in the flesh, taking care not to cut through the eggplant. 
  • Liberally salt the cut sides and let sit for 10-15 minutes to draw out excess moisture.
Step-by-step preparation of miso eggplant (Nasu Dengaku)—slicing, scoring, and salting eggplants on a blue cutting board with pink linen in the background.
Step-by-step preparation for miso eggplant (Nasu Dengaku)—cutting, scoring, and salting to enhance flavor and texture.

Make the Miso Glaze: In a mixing bowl, whisk together the miso, sake, mirin, and sugar until smooth.

Step-by-step process of making miso glaze for miso eggplant (Nasu Dengaku)—combining miso paste, sake, mirin, and sugar in a glass bowl, then whisking until smooth.
Step-by-step guide to making the sweet and savory miso glaze for miso eggplant (Nasu Dengaku).

Pat Dry, Sear, and Glaze the Eggplant:

  • Pat the eggplant dry with paper towels.
  • Heat 1 tbsp neutral oil in a pan over medium-high heat, and sear the eggplant, flesh-side down (you can add a weight if you have it), for 2-3 minutes until golden brown.
  • Transfer to a lined baking sheet, flesh side up, and glaze with the miso sauce.
Step-by-step preparation of miso eggplant (Nasu Dengaku), including removing moisture from salted eggplant, searing it flat-side down with weight for even browning, and brushing on a rich miso glaze before roasting.
A step-by-step guide to preparing miso eggplant (Nasu Dengaku)—removing moisture, searing for a golden-brown finish, and glazing with miso sauce before roasting.

Roast Eggplant: Roast in the oven for 12-15 minutes until tender.

Roasted miso eggplant (Nasu Dengaku) fresh from the oven, featuring a glossy caramelized miso glaze on golden-brown eggplant halves arranged on a baking sheet.
Perfectly roasted miso-glazed eggplant (Nasu Dengaku), fresh out of the oven with a golden-brown, caramelized finish.

Garnish & Serve: Sprinkle with green onions (toasted sesame seeds are optional) and enjoy over steamed rice, noodles, or as a side dish.

Close-up of plated miso eggplant garnished with green onions, styled on a blue surface with pink linen in the background.
Close-up of Nasu Dengaku garnished with green onions.

Expert Tips for the Best Miso Eggplant

Follow these pro tips to perfect your Miso Eggplant every time:

Use Japanese Eggplant: It’s sweeter & less bitter than regular eggplant.

Salt the Eggplant First: Salt your eggplant before cooking to remove excess moisture. Eggplant is a naturally astringent vegetable. Salt helps extract excess water and opens the vegetable’s pores, making it sweeter and more adaptable to flavor. The excess moisture develops on the outside of the eggplant, and then it needs to be patted dry before searing. 

Score the eggplant: This also helps draw out moisture, makes the sauce more permeable into the flesh, and helps the eggplant cook evenly. 

Sear Before Roasting: Creates a golden crust & enhances flavor.

Whisk the Miso Glaze Until Smooth: No lumps for even coating.

Line Your Baking Sheet: Prevents mess from the caramelized miso glaze.

Optional garnish of toasted sesame seeds added to plated miso eggplant with green onions, styled on a blue surface with pink linen and sesame seeds in the background.
Miso eggplant garnished with sesame seeds and green onions.

How to Serve Miso Eggplant

This savory, umami-packed eggplant dish pairs beautifully with:

Japanese Dishes: The beauty of this miso eggplant recipe is it pairs wonderfully with all Asian dishes. Serve over steamed rice, or this Egg Fried rice in addition to this light and simple Salmon Sashimi , or this kimchi recipe with a little kick, or add another vegetable like these crunchy and easy and addictive Tokyo turnips or Baby bok choy or this crunchy and hearty  Brussel Sprout Salad that is completely swoon-worthy or this easy Japanese Cucumber Salad that’s quick and easy. I also love serving this Teriyaki Chicken Recipe that is always a crowd pleaser or this decadent Korean beef Galibi Jjim that’s a wonderful one pot meal, or this more showstopping Japanese inspired Chicken Ballotine recipe. 

Other proteins: Serve with this simple Pan-seared salmon that healthy and quick, or this decadent duck breast recipe, and even top with a soft boiled egg. 

Add to a Grain, Rice, Or Pasta Bowl: I love adding this miso eggplant  to a healthy farro, or this nutty and easy pearl couscous that’s hearty and yummy. You can also top your bowls with roasted peppers, roasted vegetables, roasted tomatoes, roasted beets for added flavor, or some chopped raw veggies.

Close-up of plated miso eggplant garnished with toasted sesame seeds and green onions, styled on a blue surface with pink linen.
Close-up of Nasu Dengaku with sesame seed garnish.

FAQs About Miso Eggplant (Nasu Dengaku)

Can I Use Regular Eggplant Instead of Japanese Eggplant?

Yes! But Japanese eggplant is sweeter and has a more delicate texture.

How Do I Store Leftover Miso Eggplant?

Store in an airtight container in the fridge for up to 3 days.

Can I Make This Gluten-Free?

Yes! Just use gluten-free tamari instead of soy sauce.

More Favorite Vegetable Side Dishes to Try

  • Sesame Tokyo Turnips
  • Baby Bok Choy
  • Swiss Chard Recipe
  • Sauteed Kale
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Plated miso eggplant garnished with thinly sliced green onions on a blue surface with pink linen and fresh green onions in the background.

Miso Eggplant (Japanese Nasu Dengaku) Recipe

This quick and easy Miso Eggplant (Japanese Nasu Dengaku) Recipe creates sweet, salty, tender, and crispy eggplant all in one! The best part is that the whole dish can be made in less than 25 minutes! This dish will become your new favorite vegetable side! 
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Side Dishes, Vegan, Vegetable Sides
Cuisine Japanese
Servings 4 people
Calories 278 kcal

Equipment

Ingredients
  

Eggplant

  • 2 lbs Japanese eggplant
  • Kosher salt to sprinkle over eggplant
  • 1/3 cup sweet white miso
  • 1 tbs sake
  • 1/4 cup mirin
  • 2 tbsp sugar
  • 4-5 tbs neutral oil
  • 2 green onions, minced

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Slice the eggplant lengthwise and then create a cross-hatch pattern in the flesh, taking care not to cut through the eggplant.
  • Sprinkle the eggplant flesh with salt (this will remove excess moisture and make the eggplant less astringent).
  • Whisk together the miso, sake, mirin, and sugar in a medium mixing bowl.
  • Pat the eggplant dry with paper towels. Heat a large sauté pan over moderate heat and coat with neutral oil.
  • Make sure the oil is smoking hot (this will season the pan and prevent the eggplant from sticking to the bottom of the pan). You can determine this by adding a few drops of water to the pan; the water should dance on the surface and dissipate after a few seconds.
  • Allow the oil to glisten, and place the eggplant in the pan, flesh side down. Sear the eggplant (you might need to do this in two batches if they all do not fit in the pan) for 2-3 minutes until a beautiful golden brown. If you have a weight, place this on top of the eggplant to create a beautiful sear.
  • Remove the eggplant pieces from the pan and place them on an aluminum-lined or parchment-lined sheet tray flesh side up.
  • Liberally glaze the miso sauce over the flesh of the eggplant and place it in the oven.
  • Cook until the eggplant is tender, about 12 minutes. During this time, you can baste the eggplant again and rotate your pan in the oven.
  • Take the cooked eggplant out of the oven and turn your oven to a high broil.
  • Liberally baste your eggplant again, place the tray on the top portion of your oven, and cook for about 2 minutes until the sauce bubbles and all of your eggplant becomes golden brown (you might need to rotate your pan in the oven for this step). If you have extra sauce, it’s perfect to save to glaze fish or chicken in your fridge.
  • Garnish the cooked eggplant with the green onions.

Notes

Expert Tips for the Best Miso Eggplant
Follow these pro tips to perfect your Miso Eggplant every time:
Use Japanese Eggplant: It’s sweeter & less bitter than regular eggplant.
Salt the Eggplant First: Salt your eggplant before cooking to remove excess moisture. Eggplant is a naturally astringent vegetable. Salt helps extract excess water and opens the vegetable’s pores, making it sweeter and more adaptable to flavor. The excess moisture develops on the outside of the eggplant, and then it needs to be patted dry before searing. 
Score the eggplant: This also helps draw out moisture, makes the sauce more permeable into the flesh, and helps the eggplant cook evenly. 
Sear Before Roasting: Creates a golden crust & enhances flavor.
Whisk the Miso Glaze Until Smooth: No lumps for even coating.
Line Your Baking Sheet: Prevents mess from the caramelized miso glaze.
 

Nutrition

Calories: 278kcalCarbohydrates: 32gProtein: 5gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 973mgPotassium: 585mgFiber: 8gSugar: 19gVitamin A: 132IUVitamin C: 6mgCalcium: 38mgIron: 1mg
Keyword miso eggplant, Nasu Dengaku
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Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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