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:
- Shiro Miso (White Miso): Mild & slightly sweet (Best for this recipe!)
- Aka Miso (Red Miso): Aged longer, bolder flavor
- 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.

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.

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

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.

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

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

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.

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.

FAQs About Miso Eggplant (Nasu Dengaku)
Yes! But Japanese eggplant is sweeter and has a more delicate texture.
Store in an airtight container in the fridge for up to 3 days.
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

Miso Eggplant (Japanese Nasu Dengaku) Recipe
Equipment
- Measuring Cup Set
- Medium Mixing Bowl
- Whisk
- Large Sauté Pan
- Tongs
- Cooking Weight
- Sheet Tray
- Pastry Brush
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.