Tips
- Brown the eggplant first: Let it turn golden and tender before adding the miso sauce. This helps the glaze coat each piece.
- Turn down the heat: Miso and sugar burn easily. Keep the heat low and stir gently once the sauce goes in.
Substitutions
- Miso: White, yellow or blended (awase) miso works well. If using stronger red miso, start with a little less and adjust to taste.
- Mirin: Replace 2 tbsp mirin with 2 tbsp dry white wine or water plus 1 tsp extra sugar.
- Cooking sake: Substitute 1 tbsp dry white wine or water.
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Miso-Glazed Eggplant (Nasu Dengaku-Style)
Soft, golden-brown eggplant coated in a glossy, sweet-and-savory miso sauce. This quick Japanese home-style stir-fry is inspired by the rich flavor of nasu dengaku, with no grilling required. Serve it hot with steamed rice.
Ingredients
Miso Sauce
Instructions
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Cut the eggplant
Trim the stems and cut each eggplant into eight roughly equal, bite-sized pieces.
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Mix the sauce
In a small bowl, stir together the miso, mirin, sugar, and sake until smooth.
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Heat the pan
Heat the oil in a frying pan over medium heat. Add the eggplant.
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Cook until tender
Stir-fry for about 5–7 minutes, turning occasionally, until the eggplant is tender and lightly browned.
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Add the miso sauce
Turn the heat to low. Add the sauce and toss gently for 1–2 minutes, stirring so it doesn't burn.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 210kcal
Miso Glazed Eggplant, Japanese Eggplant Recipe, Nasu Dengaku, Miso Eggplant Stir Fry, Japanese Side Dish, Easy Japanese Recipe
