Miso Aubergine (Nasu Dengaku)

Miso Aubergine – Nasu Dengaku

This is a classic Japanese dish that you have probably tasted, but did you know that it is actually so easy to make? Plus it’s super quick too.

I am a real fan of Japanese dishes. A lot of them are so simple too, although when I was younger, I had no idea they were pretty easy to make! Clearly, this does not apply to all of them – I have really only stuck to the less technical ones thus far.

I chose to use baby aubergines for my dish – it’s easier to get my kids to eat the smaller ones and to be honest they take less time to cook too so it’s a win win!

The other bonus with this dish is that it’s Vegan, and as I don’t have many Vegan dishes this will be added to my slowly growing list 🙂

As you will have gathered, I do like to add spice if it a dish benefits from it in my opinion. For this one, a light sprinkle of Shichimi Togarishi on the finished dish definitely tantalises my taste buds!

Ok well let’s not muck around, here’s the recipe:

Miso Glazed Aubergine

Miso Aubergine (Nasu Dengaku)

This is a classic dish with super sumptuous cooked aubergine, glazed with a sweet and salty miso sauce.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 2


  • 8-10 baby aubergine or 2 large aubergine
  • 2 tbsp mirin
  • 1 tbsp cooking saké
  • 2 tbsp brown sugar
  • 100-125 ml white miso paste
  • 1 tbsp shaoxing rice wine
  • 1 tbsp vegetable oil
  • sesame seeds and grated ginger to dress
  • ½ tsp shichimi togarishi


  • Halve all the aubergines lengthways and score them in a criss cross diamond pattern.
  • Soak the aubergines in a bowl of cold water and leave for 5 minutes to get rid of the bitter taste that some have, especially the larger ones.
  • Meanwhile, make the glaze. Mix the miso, mirin, brown sugar, saké and rice wine together in a small bowl.
  • Drain the aubergines. Heat the oil in a frying pan and place the aubergine, cut side down into the pan. Cook for 2-3 minutes before flipping them over. Leave in the pan, but cover and simmer for a further 2-3 minutes until the aubergine is soft and cooked through.
  • Pre heat the grill to a medium heat.
  • Place the cooked aubergines on a baking tray and spread the miso glaze over them. Place under the grill for around 2 minutes, until the miso glaze is warmed and bubbling.
  • Sprinkle with sesame seeds, shichimi and the grated ginger. Serve as is, or on top of rice.
Keyword aubergine, egglant, miso, miso eggplant, nasu dengaku
Tried this recipe?Let us know how it was!

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