Nasu Dengaku — Miso-Glazed Grilled Japanese Eggplant

Ingredients

Contains soy, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Position an oven rack 6–8 inches (15–20 cm) below the broiler element and preheat the broiler to high; line a rimmed baking sheet with foil for easy cleanup.

2. 2

   Trim the eggplants and cut them in half lengthwise; using a sharp knife, score the flesh in a shallow crosshatch (don’t cut through the skin) to help them cook evenly.

3. 3

   Sprinkle the cut surfaces with the salt and arrange the eggplants cut-side up on a wire rack or plate to draw out moisture.

   10 min
4. 4

   While the eggplants sweat, whisk the miso, mirin, sake (or water), sugar, and toasted sesame oil in a small bowl until smooth and glossy.

5. 5

   Rinse the salt from the eggplants under cold running water and pat the cut surfaces thoroughly dry with paper towels.

6. 6

   Brush the cut surfaces of each eggplant with the neutral oil and arrange them cut-side up on the prepared baking sheet.

7. 7

   Broil the eggplants until the flesh is softened and beginning to brown around the edges, watching to avoid burning.

   8 min
8. 8

   Remove the tray from the oven, spread the miso glaze evenly over each cut surface (about 1–2 tablespoons each), then return the tray to the broiler.

9. 9

   Broil again until the glaze bubbles and darkens slightly (it should caramelize but not burn); watch closely and rotate the tray if needed.

   3 min
10. 10

    Let the eggplants rest for 2 minutes, then sprinkle with toasted sesame seeds, sliced scallions and a light dusting of shichimi togarashi if using; serve warm.

    2 min