{"id":67436,"date":"2025-07-31T13:25:17","date_gmt":"2025-07-31T11:25:17","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/nasu-dengaku-oven-baked-aubergines-glazed-with-miso-simple-irresistible\/"},"modified":"2026-06-12T14:46:10","modified_gmt":"2026-06-12T12:46:10","slug":"nasu-dengaku-oven-baked-aubergines-glazed-with-miso-simple-irresistible","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/nasu-dengaku-oven-baked-aubergines-glazed-with-miso-simple-irresistible\/","title":{"rendered":"Nasu Dengaku: Oven-baked aubergines glazed with Miso \u2013 simple & irresistible"},"content":{"rendered":"\n
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Go to recipe \u2193<\/a><\/div>\n<\/div>\n\n
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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!<\/p>\n\n\n\n

\"Nasu<\/figure>\n\n

What exactly is Nasu Dengaku?<\/h2>\n\n

Nasu Dengaku (\u306a\u3059\u7530\u697d) is a traditional Japanese dish in which aubergines are baked with an aromatic Miso glaze. The name Dengaku<\/em> dates back to an ancient dish grilled over an open fire from the Heian period (794\u20131185), 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.<\/p>\n\n

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