Get the Recipe
Nasu no Dengaku is traditionally made by broiling slender Japanese eggplants, spreading them with a sweet miso glaze, then broiling them again until the glaze is caramelized and sizzling. It's an extraordinarily simple but extraordinarily tasty dish that is probably my favorite appetizer at a Japanese restaurant.
Now, broiling is all well and good, and I've even had excellent deep-fried-then-broiled versions of the dish, but with my grill in almost constant use, I decided to up my eggplant game by grilling the sucker first before. Deep, rich miso is a natural partner for the smoky flavor of the grill. The combination rears its head all the time in Japanese cuisine (think, for example, miso soup made with miso and a broth of smoked bonito).