Name: Nasu Dengaku: Aubergine glazed with Miso paste
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japan
Ingredients: 2 aubergines; 2 tbsp Miso paste; 2 tbsp Mirin; 1 tbsp Sake; 1 tbsp sugar; 50 ml oil; 2 tsp sesame seeds

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Nasu Dengaku is a true classic of Japanese cuisine and perfect as a side dish or vegetarian main course. The aubergine halves are seared until browned and then baked in the oven with a sweet and savoury Miso glaze. The result: wonderfully tender flesh with a slightly caramelised surface. And all in just 15 minutes!

What exactly is Nasu Dengaku?

Nasu Dengaku (なす田楽) is a traditional Japanese dish in which aubergines are baked with an aromatic Miso glaze. The name Dengaku dates back to an ancient dish grilled over an open fire from the Heian period (794–1185), which in turn took its name from a popular peasant performance staged during planting rituals at the time. Traditionally, Dengaku was made with Tofu; the aubergine version was added later and is just as popular in Japan today.

What makes Nasu Dengaku special is the interplay between the tender, braised aubergine flesh and the sweet-savoury glaze, made from Miso paste, Mirin, Sake and sugar. This combination delivers a deep Umami flavour with a subtle caramel note – perfect as a side dish or a light main course, and irresistibly delicious.

How to make Nasu Dengaku yourself: Here’s how

Nasu Dengaku looks impressive, but is surprisingly easy to prepare. The most important thing is a good Miso paste. Ideally, a light Shiro Miso, which tastes mild and slightly sweet.

The key ingredients:

Aubergines: Long Japanese aubergines or tender, medium-sized aubergines work best, as they cook more quickly and develop a soft texture.
Miso glaze: A mixture of miso paste, Mirin, Sake and sugar provides the characteristic balance of sweetness, savouriness and Umami.
For frying: Aubergines need high heat and a little oil to ensure the flesh becomes tender and the skin crispy.

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Here’s how it works:

The aubergines are first seared vigorously in a pan to develop roasted flavours and ensure the flesh becomes melt-in-the-mouth. Next, the glaze is applied to the cut surfaces and everything is popped into the oven for a short while. There, the Miso paste caramelises slightly and soaks into the flesh – a wonderful aroma that whets your appetite for the first bite even whilst baking.

Popular variations

With Tofu: You can also prepare this classic dish with Tofu instead of aubergine. This is the original dengaku.

Extra spicy: Add freshly grated ginger or a hint of garlic to the glaze. A pinch of shichimi togarashi (Japanese chilli spice mix) also adds heat.

With sesame or nuts: For added texture, you can sprinkle roughly chopped walnuts or almonds over the aubergines.

Gluten-free & vegan: The recipe is naturally vegan. Just make sure you use a gluten-free Miso paste if that’s important to you.

In Japan ist Nasu Dengaku ein beliebter Bestandteil von Izakaya Menüs (kleine japanische Bars mit typischen Tapas Gerichten) und passt wunderbar zu gedämpftem Reis, einer einfachen Miso Suppe und frischem Gurkensalat. Du kannst die Auberginenhälften auch gut vorbereiten und kalt essen – perfekt für Bento Boxen oder ein leichtes Mittagessen im Homeoffice.

Have you ever made Nasu Dengaku yourself? Perhaps even with your own twist – a little ginger in the glaze, with Tofu or crunchy walnuts? I’d love to hear in the comments how you like to prepare your Nasu Dengaku. Have fun trying it out and いただきます Itadakimasu!

Nasu Dengaku

serves 2 | 15 minutes | 459 kcal

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Nasu Dengaku is a traditional Japanese aubergine dish with a sweet and savoury Miso glaze. In just 15 minutes, you can whip up a fragrant side dish with tender flesh and a caramelised surface – perfect with rice and miso soup!

Ingredients (2 servings)

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2 aubergines
2 tbsp Miso paste (im Shop ansehen)*
2 tbsp Mirin (im Shop ansehen)*
1 tbsp Sake (im Shop ansehen)*
1 tbsp sugar
50 ml oil (e.g. rapeseed oil)
2 tsp sesame seeds (im Shop ansehen)*

Preparation (15 minutes)

Step 1

Prepare the ingredients needed for Nasu Dengaku and preheat the oven to 210°C (fan).

Nasu Dengaku passaggio 2: Preparare la glassa

Step 2

First, for the glaze, mix miso paste, Mirin, Sake and sugar in a bowl and set aside.

Nasu Dengaku passaggio 3: Preparare le aubergine

Step 3

Wash the aubergines , pat them dry and cut them in half lengthways using a large knife. Then score the inside of each aubergine half with a knife in a cross-hatch pattern.

Step 4

Heat a large frying pan over a high heat and add oil (don’t skimp on the oil here, as the aubergine will absorb a lot of it). Place the aubergine halves skin-side down in the pan and fry for 2–3 minutes until the skin side changes colour and becomes soft.

Step 5

Now turn the aubergine over and fry the scored side for 3–4 minutes with the lid on, until the aubergine is soft and the flesh is browned.

Nasu Dengaku passaggio 6 Glazing the aubergine

Step 6

Line the base of a baking dish with baking paper. Remove the fried aubergine halves from the pan and place them in the dish, skin-side down. Generously brush each half with the prepared Miso glaze.

Nasu Dengaku passaggio 7 Glazing the aubergine

Step 7

Place the baking dish in the oven on the middle shelf and bake for 5–7 minutes, until the glaze begins to bubble and is slightly absorbed into the aubergine.
Turn off the oven and remove the dish. Finally, garnish the glazed aubergines with sesame seeds (and any other toppings such as chives).