Nasu Dengaku is a classic Japanese side dish made with eggplant sliced in half, scored, and brushed with a sweet and savory miso glaze.


  • Crown Jewels Produce Eggplant

  • Vegetable Oil

  • Miso Paste: We prefer awase miso, which is a mixture of red and white miso paste. It is deeply savory, a little sweet – and loaded with umami.

  • Sugar

  • Mirin

  • Sake

  • Sesame Seeds


  1. Prepare the eggplant. First, slice the eggplant in half, lengthwise. Then score the inside flesh of each half with a knife in a criss-cross pattern.

  2. Cook the eggplant. Get a pan going over high heat and add your oil to coat the bottom of the pan. Place your eggplant halves in the pan with the skin facing down. Cook for a few minutes until the skin begins to brown.

  3. Flip it! Next, flip the eggplant over and cook with a lid on the pan for 3-4 minutes – until the eggplant is cooked through, and the inside flesh has browned.

  4. Make the miso glaze. Meanwhile, whisk your miso paste, sake, mirin, and sugar together in a small bowl until you achieve a smooth consistency.

  5. Apply the sauce. Take your eggplant halves out of the pan – and place them on top of a foil-lined baking sheet with the skin facing down. Brush each piece generously on top with the miso glaze.

  6. Broil the nasu dengaku. Place in the oven and broil for 4 minutes. The glaze on top should be bubbling.

  7. Serve. Top with sesame seeds and serve it immediately.

This recipe was adapted from Pickled Plum


Recent Posts

See All

Get In Touch

423 W Fallbrook Ave, Ste 207

Fresno, CA 93711

(559) 438-2335

Copyright © 2021 Crown Jewels Produce Company, LLC. All rights reserved.