Miso Glazed Eggplant - A Delicious Japanese Veggie Dish

I’ll be honest—this dish wasn’t love at first bite. My grandma used to make Nasu Dengaku when I was little, and back then, I wasn’t exactly thrilled to see eggplant on the table. But everything changed when I discovered the magic of pan-fried eggplant. That creamy texture, the slightly crispy edge—it made me rethink everything.

Now I find myself craving this nostalgic, savory-sweet dish. Nasu (eggplant) and miso are a match made in Japanese home-cooking heaven. The umami-rich glaze pairs perfectly with the soft, grilled eggplant, and the dish comes together with just a few pantry staples. It’s a great way to serve eggplant even to those who aren't fans—my younger self included.

What is Nasu Dengaku?

Nasu Dengaku is a traditional Japanese dish made by grilling or pan-frying eggplant and topping it with a savory-sweet miso glaze. “Dengaku” refers to this classic miso sauce, which can also be used on tofu or konnyaku. The dish is simple, yet packed with flavor and umami—it’s commonly served as a side dish or small plate at izakayas and family dinner tables.

RECIPE

Servings: 3-4

Time: 20 minutes

Ingredients:

3 Japanese eggplants
2 tbsp miso (used red today but awase or white also works)
1 tsp soy sauce
1 tbsp mirin
1/2 tbsp sugar
Cooking oil
Toasted sesame seeds (for garnish)

My Kitchen Tools

Kitchen Torch

Instructions:

Prep the Eggplants
Cut each eggplant in half lengthwise.
Score the flesh in a crisscross pattern—this helps the eggplant cook evenly and absorb flavor.
Soak the cut eggplants in water for a few minutes to reduce bitterness, then pat dry with a paper towel.
Pan-Fry the Eggplant
Heat a tablespoon of oil in a nonstick pan over medium heat.
Place the eggplants cut-side down and cook until nicely browned.
Flip them over, cover with a lid, and cook (steam) for another few minutes until they’re tender all the way through.
Remove from the pan and set aside.
Make the Miso Glaze
In a small bowl, mix together the miso, soy sauce, mirin, and sugar.
Stir until smooth.
Glaze and Torch
Brush the miso glaze generously over the cut side of each eggplant.
If you have a cooking torch, lightly torch the surface until the glaze bubbles and begins to caramelize.
(If you don’t have a torch, you can broil the eggplants in the oven for 2–3 minutes instead.)
Finish and Serve
Sprinkle with toasted sesame seeds.
Serve warm or at room temperature as a flavorful side dish to rice, grilled meats, or other Japanese home-style dishes.

ingredients shopping

Tips

Japanese eggplants are ideal for this recipe because of their thin skin and delicate texture. If using other types, you may need to adjust cooking time.
The miso glaze can be made ahead of time and stored in the fridge for up to a week.
Don’t skip the scoring—it makes a big difference in both appearance and flavor absorption.