Ingredients
- 2 eggplants
- 2 ½ tablespoons vegetable oil
- ⅔ cup awase miso
- 3 tablespoons mirin
- 2 tablespoons sake
- 1 ½ tablespoons caster sugar
- 1 spring onion, thinly sliced
- Sesame seeds for garnish
Author of this recipe
I find real joy in the junk food of Japan – it’s what I grew up with. Ramen, Katsu Don, Nasi Dengaku – the quick, café street food that is rich, flavourful and satisfying.
The other side of Japanese cuisine, the beautiful fresh seafood, perfect sushi – it’s amazing but less accessible for everyday cooking. Nasi Dengaku might look intimidating, but it’s quite easy - simple enough to incorporate it into your everyday. With a bowl of steaming rice, it’s great as either as a main or a side.
The trick with Nasi is to look for the longer, thinner eggplants so they cook all the way through in the oven. Scoring helps open them up, letting the heat and flavours soak in, and helping them brown up a bit more.
If your eggplant is a too thick to cook all through in the oven, start it off in a pan with a lid an a bit of water to steam it first. You want all the flesh cooked, but not so overdone that it loses shape. It’s sticky, rich, and fun to make – a hit with kids and adults alike. Enjoy!
Preparation
- Preheat the oven to 180°C.
- Cut eggplants in half lengthways, then score the flesh in a crisscross pattern, about 2 cm deep. Brush the cut side with vegetable oil.
- Place cut side down into an oven tray and bake for approx. 15 minutes until they are tender but still holding their shape. Remove from the oven.
- Turn on the grill.
- For the glaze, combine miso paste, mirin, sake, and sugar in a bowl. Stir well to combine.
- Turn the eggplant over so the cut side is facing up. Generously brush with the glaze. Place the eggplant underneath the grill and bake until golden and caramelised.
- Serve hot, garnished with sesame seeds, chopped spring onions, and a side of steamed rice.
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