Nasu dengaku is a traditional Kyoto dish where eggplants are glazed with sweet miso and roasted, a technique called dengaku for its resemblance to dancers at festivals. It is an elegant vegetarian dish from Zen temples and kaiseki restaurants. Caramelized miso on smoked eggplant creates intense umami.
Japanese
nasu dengaku
Nasu dengaku, Kyoto-style roasted eggplants glazed with sweet miso.
- Japan
- Main course
- Vegetarian
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 195 kcal
- Protein 4 g
- Fiber 4 g
- Carbohydrates 22 g
- Fat 10 g
- Sodium 640 mg
Story behind the dish
Preparation
Nasu dengaku is a Japanese preparation with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 medium Japanese eggplants.
- Have ready: 4 tablespoons of white miso paste.
- Have ready: 2 tablespoons of mirin.
- Have ready: 1 tablespoon of sugar.
- Have ready: 1 tablespoon of sake.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut eggplants in half lengthwise and make cross cuts in…
Cut eggplants in half lengthwise and make cross cuts in the flesh without piercing the skin.
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Brush with oil and roast in a pan or grill until the pulp…
Brush with oil and roast in a pan or grill until the flesh is tender and the skin is golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Mix miso
Mix miso, mirin, sugar, sake and soy in a small pot; cook over low heat until shiny paste.
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Place the roasted eggplants with the cut side up in a baking dish…
Place the roasted eggplants with the cut side up in a baking dish. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Generously cover the pulp with the dengaku miso paste.
Generously cover the pulp with the dengaku miso paste.
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Gratin under the oven grill for 3-4 minutes until the mixture…
Gratin under the oven grill for 3-4 minutes until the miso bubbles and turns golden. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Garnish with chives
Garnish with chives, sesame and shiso; serve hot.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with broiler in a pan without oven.
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