Eggplant with Miso Topping

Name: Eggplant with Miso Topping (Nasu Dengaku)
Yield: Serves 4 as a side dish
Cuisine: Japanese
Ingredients: 1 tablespoon sesame oil; 1 tablespoon canola or other neutral oil; Toasted sesame seeds for garnish; 1 tablespoon mirin; 1 large egg yolk; 4 Japanese or Chinese eggplants, about 1 pound total weight; 5 tablespoons white miso; 2½ tablespoons sugar

Nasu Dengaku

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

Traditionally, dengaku is firm tofu threaded onto flat wooden skewers, topped with miso, and grilled. Here, eggplant is topped with a sweet, rich miso sauce and then broiled until the topping is bubbling and delectable.

Ingredients

For the Miso Topping

5 tablespoons white miso
2½ tablespoons sugar
1

Asia
Japan
Side dish
Vegetarian

Method

To make the miso topping, in a small saucepan over medium-low heat, stir together the miso, sugar, mirin, egg yolk, and ½ cup water and whisk constantly until the sugar is dissolved and the sauce is very smooth, about 4 minutes. Do not allow it to boil. Remove from the heat and