Name: Japanese Nasu Dengaku Recipe – Miso Glazed Aubergine
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 Aubergine approx. 600g (sliced into 6 rounds); 5 tbsp Yutaka Organic Miso Paste; 2 tbsp Yutaka Cooking Sake; 2 tbsp Brown sugar; 1 tbsp Yutaka Mirin Seasoning; 2 tbsp water (if needed); 2 tbsp Yutaka Roasted White Sesame Seeds; 10g Fresh coriander

Japanese Nasu Dengaku Recipe – Miso Glazed Aubergine

4人分265kcalSidesMediumJapaneseVegetarian

2026.09.01

Written by: Shop Yutaka Admin

Tender aubergine topped with a rich, sweet and savoury miso glaze makes Nasu Dengaku a delicious classic Japanese side dish. In this recipe, thick slices of aubergine are cooked until soft and tender, then finished with a glossy dengaku miso sauce made with Yutaka Organic Miso Paste, cooking sake, mirin and brown sugar.

Finished with roasted sesame seeds and fresh coriander, this Japanese miso glazed aubergine recipe delivers a satisfying combination of creamy aubergine, deep umami and gentle sweetness. Serve Nasu Dengaku as a side dish alongside rice, noodles or other Japanese favourites.

材料

2Aubergine approx. 600g (sliced into 6 rounds)

For Dengaku Miso

5 tbspYutaka Organic Miso Paste
2 tbspYutaka Cooking Sake
2 tbspBrown sugar
1 tbspYutaka Mirin Seasoning
2 tbspwater (if needed)

For the garnish

2 tbspYutaka Roasted White Sesame Seeds
10gFresh coriander

ポイント

1. Score the aubergine before cooking
Cutting a shallow cross-hatch pattern into both sides of each aubergine slice helps the heat penetrate more quickly and allows the aubergine to cook evenly. It also gives the miso glaze more surface area to cling to.

2. Dry the aubergine thoroughly before frying
After soaking the aubergine in salted water, drain and pat each piece completely dry with kitchen paper. Excess water can cause hot oil to spit and may prevent the aubergine from cooking evenly.

3. Don’t overcrowd the frying pan
Cook the aubergine in batches if necessary. Overcrowding can lower the oil temperature, causing the aubergine to absorb more oil instead of cooking quickly and evenly.

4. Keep the dengaku miso on a low heat
Simmer the miso, cooking sake, sugar and mirin gently for around two minutes. Avoid high heat, as the sugar and miso can catch easily. The finished glaze should be smooth, glossy and thick enough to coat the aubergine.

5. Adjust the miso glaze to taste
If the dengaku miso tastes too strong or salty, add a small amount of water until you reach your preferred balance. The glaze should taste rich and savoury with a noticeable sweetness.

6. Drain the aubergine well after frying
Aubergine naturally absorbs oil easily. Transfer the cooked slices onto kitchen paper immediately after frying and gently blot away excess oil before adding the miso glaze.

FAQ

Q.What is Nasu Dengaku?

A.Nasu Dengaku is a Japanese dish made with tender aubergine, or eggplant, topped with a sweet and savoury miso glaze. “Nasu” means aubergine in Japanese, while dengaku refers to dishes coated with a seasoned miso sauce. This version combines Yutaka Organic Miso Paste with cooking sake, mirin and brown sugar to create a rich umami glaze.

Q.What is Dengaku Miso?

A.Dengaku miso is a sweet and savoury Japanese miso glaze traditionally used on ingredients such as aubergine, tofu and konnyaku. It typically combines miso with sweetening and Japanese seasonings such as mirin and sake. In this Nasu Dengaku recipe, the ingredients are gently simmered until they form a smooth, glossy paste.

Q.Can I make Nasu Dengaku without deep-frying the aubergine?

A.Yes, Nasu Dengaku can also be made by grilling, roasting or pan-frying the aubergine instead of deep-frying it. The texture will be slightly different, but these methods can reduce the amount of oil used. Cook the aubergine until completely tender before spreading over the dengaku miso glaze and finishing under the grill if desired.