Nasu Dengaku ( Japanese Miso Eggplants)
The sweet, smoky tender melt in your mouth eggplants are such a treat. I was craving for a some after looking at Nasu Dengaku pictures when we were eating at Toshi Sushi last time. They were so on point on the sweetness, smokiness, saltiness, just all around an umami bomb! I had to find a way to recreate them.
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Miso Dengaku has been around since 1500’s. The name dengaku comes from dengaku boshi (田楽法師), a stilt dancer who performed for the god of rice field during rice planting. Since the skewered tofu resembles dengaku boshi, the dish started to be called Miso Dengaku(justonecookbook.com).
Nasu dengaku is often made with tofu, fu (wheat gluten) and sometimes other vegetables. Dengaku miso is the same miso paste that is used to make miso soup. However, a good deal of mirin (sweet rice cooking wine), sake, sugar and sometimes egg yolk are added to the mixture to make the sauce. Something magical happens when that sweet, salty, and earthy sauce kisses the fire.
Centuries ago, farmers added flavors to their meager meals with dollop of sweetened miso paste on vegetables and tofu that they grilled over their hearth(kyotofoodie.com)
Traditionally, nasu dengaku is made by splitting the eggplants in half then deep-frying in oil for a short time. This method does not completely cook the eggplants because the rest of the cooking time will be done under direct flames – in an oven or Japanese style fish broiler. When the eggplants are done thoroughly, dengaku miso is added on top and they are returned to the oven.
I cooked mine slightly different and. I scored the eggplants, then charred both sides on a griddled cast iron with some oil rubbed on them. The quick sears created some browning, mimicking the open hearth smokiness. They are then cooked in the oven with the sauce brushed on top for 15-20 minutes with a cover until the eggplants are soft. Then the last layer of miso sauce is added again before broiling them on high for 4 minutes until they caramelized and smoky.
We ate them with a bowl of congee and grilled tofu. Can’t imagine a better meal today. Here is the recipe for you to try!
Nasu Dengaku Grilled Japanese Eggplants
Ingredients
- 4 Chinese eggplants
- 3 Tbsp dashi style miso
- 3 Tbsp of brown sugar
- 2 Tbsp of mirin 2 Tbsp of sake/ chinese cooking wine
- 2 Tbsp of avocado/grapeseed oil
- 2Tbsp of sesame seeds
- 1/4 cup of chopped scallions
Instructions
- Preheat the oven at 400F.
- In medium heat, mix the miso, mirin, sake, brown sugar in a saucepan for 2-3 minutes until they combined together nicely and the sauce bubbles.
- Clean and wash the eggplants, then cut them in half lengthwise.
- Score the white flesh diagonally in criss cross pattern to help them absorbing flavours.
- Rub the eggplants with olive oil thoroughly.
- Heat a griddle pan/ cast iron until smoking hot, then put the eggplant's flesh side down and let it caramelize for a minute. Turn it 90 degrees to make a diagonal mark if using the griddle and cook for another minute.
- Then flip it to let the purple skin cook as well for a minute. Turn off the heat and set them aside.
- Move the eggplants into lined baking sheets, and prepare to sauce them.
- Using a pastry brush, cover the top of the eggplants with miso mixture generously.
- When the oven is ready, cook it for15- 20 minutes until the eggplants are soft.
- Put another layer of miso sauce, set the oven to broil and cook it for 3-4 minutes until the miso caramelized.
- Gently transfer it to a plate, and finish it off with a sprinkle of sesame seeds and scallions.
- Enjoy with a bowl of steamed rice or as an appetizer!
Enjoy!
Xx
