Japanese Miso-Glazed Eggplant (Nasu no Dengaku)

[Photographs: J. Kenji Lopez-Alt]

Note: Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar until dissolved.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Japanese Miso-Glazed Eggplant (Nasu no Dengaku)

About This Recipe

Yield:serves 2
Active time:25 minutes
Total time:25 minutes
Special equipment:grill or grill pan
This recipe appears in: Japanese Miso-Glazed Eggplant (Nasu no Dengaku)


  • 2 tablespoons mirin (see note above)
  • 2 tablespoons sake
  • 1/4 cup mild red or white miso
  • 2 tablespoons sugar
  • 4 Japanese or Chinese eggplants, stemmed, split in half lengthwise (about 1 1/2 pounds)
  • 1 tablespoon vegetable oil
  • 2 teasoons toasted sesame seeds
  • 1/3 cup sliced scallions


  1. 1

    Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a homogenous paste is formed. Set aside.

  2. 2

    Rub eggplants on all surfaces with vegetable oil. Heat a grill pan or prepare a gas or charcoal grill to high heat. Grill eggplant, cut-side-down until charred grill marks appear, about 1 1/2 minutes. Rotate 45 degrees and cook until checkered hash marks appear, about 1 1/2 minutes longer. Flip and continue cooking until nearly tender, about 4 minutes longer. Transfer eggplant to a large plate and allow to cool slightly.

  3. 3

    Adjust a rack 6-inches from the element and preheat broiler to high heat. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize, about 4 minutes. Transfer to a serving platter, sprinkle with sesame seeds and scallions, and serve


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