Nasu Dengaku is not just a meal; it's a cozy hug on a plate that brings the warmth of Japanese home cooking straight to your kitchen!

1

Preheat your grill or oven broiler to high.

2

Cut the eggplants in half lengthwise.

3

You can sprinkle a bit of salt on the cut sides to draw out moisture and bitterness. Let them sit for about 10 minutes, then rinse and pat dry.

4

While the eggplants are resting, prepare the miso glaze. In a small bowl, combine the miso, sugar, and mirin. Mix well until you achieve a smooth paste.

5

After the eggplants have rested, brush the cut sides generously with the miso mixture.

6

Place the eggplants cut side up on a grilling rack or baking sheet.

7

Grill or broil the eggplants for about 10-15 minutes, or until they are tender and the glaze is caramelized.

8

While the eggplants are grilling, chop the green onion finely for garnish.

9

Once done, remove the eggplants from the grill and let them cool slightly.

10

Sprinkle the chopped green onions on top before serving.

2

• Add a layer of cheese on top of the miso glaze for a savory twist.
• Try different types of miso for varied flavor profiles.
• Serve with a drizzle of sesame oil for enhanced aroma and richness.

• Choose smaller, firm eggplants for a better grilling experience.
• Adjust the sugar content in the glaze based on your taste preference.
• Keep an eye on the eggplants while broiling to prevent burning.

• fat: 9g
• fiber: 8g
• sugar: 10g
• protein: 5g
• calories: 180
• carbohydrates: 23g

Nasu Dengaku is a nutritious dish providing a good source of fiber from eggplants and beneficial probiotics from miso. It can aid digestion and is low in calories.

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