Nasu Dengaku with Atsuage and Shishito


Dengaku miso (also known as sweetened miso) is a popular dressing used in Japan for vegetable and tofu, made with a stronger flavoured red miso. In this recipe, it is used to glaze sautéed eggplants and fried tofu while shishito peppers are added to lightly spice up the dish.


  • 3 nasu (Japanese eggplant), each about 70 g ( oz)
  • 210 g ( oz) atsuage
  • 4 shishito peppers
  • 1 Tbsp sesame oil

Dengaku Miso Dressing

  • 1 Tbsp red miso
  • 1 Tbsp sake
  • 1 Tbsp raw sugar


To prepare the dengaku miso dressing, mix all the ingredients well and set aside.

Pour boiling water over atsuage and cut into eighths.

Cut nasu into chunky pieces.

Heat sesame oil in a pan. Add nasu and sauté for about 2–3 minutes under medium heat. Then add atsuage and continue to sauté for another 2–3 minutes.

Add shishito and stir briefly till it is coated with oil. Lastly, add dengaku miso dressing and mix well.

Divide into 4 equal portions on individual plates and serve.