Authentic Miso Glazed Grilled Eggplant (Nasu Dengaku) Recipe

Introduction

There is a profound simplicity to Japanese cuisine that relies on high-quality ingredients and precise technique to create something truly extraordinary. Nasu Dengaku, or miso glazed eggplant, is the epitome of this philosophy. This dish transforms the humble eggplant into a decadent masterpiece, boasting a creamy, melt-in-your-mouth interior hidden beneath a savory, caramelized crust. While traditionally broiled in ovens, adapting this classic recipe for the Arteflame grill introduces a distinct advantage: a smoky, wood-fired char that elevates the umami richness of the miso glaze to new heights.

The secret lies in the contrast of textures and flavors. The high heat of the Arteflame flat-top griddle sears the eggplant skin to a crisp perfection while steaming the flesh until it becomes velvety and custard-like. Topped with a sweet and salty miso mixture that bubbles and caramelizes upon contact with the heat, this dish serves as a stunning vegetarian main course or a sophisticated side dish for your next barbecue. Whether you are a seasoned griller or new to Japanese flavors, this recipe captures the authentic essence of an Izakaya favorite right in your backyard.

Ingredients

The Main Components

• 3 to 4 medium Japanese eggplants (firm and glossy)
• 2 tbsp Vegetable oil or Sesame oil (for brushing the grill and eggplant)
• 1 tbsp Toasted sesame seeds (for garnish)
• 1 stalk Green onion, finely sliced (for garnish)

The Miso Glaze (Dengaku Sauce)

• 3 tbsp White Miso (Shiro Miso) or Red Miso for a stronger flavor
• 2 tbsp Mirin (sweet rice wine)
• 1 tbsp Granulated sugar (adjust to taste)
• 1 tbsp Sake (Japanese rice wine)

Instructions

Step 1: Preparing the Eggplant

1. Wash the eggplants thoroughly and pat them dry.
2. Slice the eggplants in half lengthwise.
3. Using a sharp knife, score the flesh (cut side) in a diamond cross-hatch pattern. Be careful not to pierce through the skin. This scoring allows the heat to penetrate evenly and gives the miso glaze nooks and crannies to settle into.
4. Soak the eggplants in water for 10-15 minutes to remove any bitterness, then pat them completely dry with paper towels.

Step 2: Creating the Glaze

1. In a small bowl, combine the miso paste, mirin, sugar, and sake.
2. Whisk the ingredients vigorously until the sugar has fully dissolved and the texture is smooth and glossy.
3. Taste the mixture; it should be a pleasant balance of salty, sweet, and savory. Adjust sugar or miso according to your preference.

Step 3: Grilling the Base

1. Fire up your Arteflame grill and allow it to reach a medium-high heat.
2. Lightly oil the flat-top griddle surface with vegetable or sesame oil.
3. Brush the cut side of the eggplants with a little oil.
4. Place the eggplants cut-side down on the griddle. Grill for 3-5 minutes until the face is golden brown and seared nicely.

Step 4: Glazing and Caramelizing

1. Flip the eggplants over so they are skin-side down. Move them slightly further from the center fire to a medium-heat zone to prevent burning the skin too quickly.
2. Cook for another 3-5 minutes until the flesh feels tender when pressed (it should feel like a soft pillow).
3. Generously spoon the miso glaze over the scored surface of each eggplant.
4. Let them cook for another 2 minutes. If you want a bubbly, charred top, you can briefly flip them glaze-side down for 30 seconds—but watch closely as the sugar in the miso burns instantly—or use a kitchen torch to caramelize the top.

Step 5: Garnish and Serve

1. Remove the eggplants from the grill and arrange them on a serving platter.
2. Sprinkle immediately with toasted sesame seeds and freshly sliced green onions.
3. Serve hot while the interior is still creamy and the glaze is sticky.

Tips

Mastering Nasu Dengaku on the grill requires managing the delicate balance between heat and timing. Because miso paste and sugar scorch easily, it is crucial to utilize the various heat zones of your Arteflame cooktop. Start the searing process closer to the center to get that beautiful golden color on the flesh, but move the eggplants to the outer, cooler ring once you apply the glaze. This ensures the eggplant cooks through to a creamy consistency without turning the sauce bitter.

Selecting the right vegetable is also paramount. Look for Japanese eggplants, which are long, slender, and have thinner skin compared to the large globe varieties commonly found in Western supermarkets. The thinner skin makes them more pleasant to eat without peeling, and their size is perfect for individual servings. If you can only find globe eggplants, cut them into smaller, thick wedges to ensure they cook evenly on the griddle.

Variations

While the classic white miso glaze is timeless, this recipe is incredibly versatile and welcomes creativity. You can alter the flavor profile to match the rest of your meal or simply to experiment with new tastes. Here are a few ways to twist the traditional Nasu Dengaku recipe:

• Spicy Miso Eggplant: Mix 1 teaspoon of Tobanjan (chili bean paste) or Sriracha into the glaze for a fiery kick that cuts through the sweetness.
• Citrus Yuzu Glaze: Add a teaspoon of Yuzu paste or fresh lemon zest to the miso mixture for a bright, refreshing aroma that lifts the heaviness of the dish.
• Ginger Miso: Grate fresh ginger into the sauce to add a warming spice and zesty bite, which pairs exceptionally well with pork dishes.
• Crunchy Texture: Top with crushed peanuts or fried garlic chips instead of sesame seeds for an added crunch.
• Cheesy Fusion: For a modern twist, sprinkle a little mozzarella over the glaze during the last minute of grilling and let it melt.

Best pairings

Nasu Dengaku is a robustly flavored dish that pairs best with simple, clean sides that balance its rich, savory sweetness. The most traditional and essential accompaniment is a bowl of steamed Japanese short-grain rice; the rice acts as a perfect canvas for the intense umami of the miso. For a complete Izakaya-style meal, serve this alongside chilled tofu (Hiyayakko) topped with bonito flakes and soy sauce.

If you are treating this as a side dish for a larger barbecue feast, it pairs beautifully with grilled proteins that aren't too heavily sauced. Think simple salt-grilled fish (like mackerel or salmon), yakitori chicken skewers, or even a plainly seasoned ribeye steak cooked on the Arteflame center grill grate. Beverage-wise, a crisp, dry Sake or a cold Japanese lager provides a refreshing contrast to the sweet and sticky glaze, cleansing the palate between bites.

Conclusion

Grilling Japanese Miso Glazed Eggplant on the Arteflame is more than just cooking; it is an experience that engages all the senses. From the sizzling sound of the eggplant hitting the hot griddle to the intoxicating aroma of caramelizing miso wafting through the air, this dish is a crowd-pleaser that delivers restaurant-quality results with minimal effort. The smoky nuance provided by the wood fire adds a layer of complexity that a standard oven broiler simply cannot replicate.

By following this guide, you unlock the ability to turn a simple vegetable into the star of the show. The creamy texture, combined with the savory-sweet punch of the glaze, creates a flavor profile that is addictive and comforting. We encourage you to try this recipe at your next outdoor gathering—it is a fantastic way to introduce guests to the elegance of Japanese BBQ while showcasing the versatility of your grill.