Nasu Dengaku: Crispy Vegan Eggplant with Sweet Miso Glaze 🍆✨
If you’ve never loved eggplant, Nasu Dengaku might just change your mind. This vegan Japanese recipe celebrates the creamy interior of fried eggplant and pairs it with a sweet-savory miso glaze that caramelizes perfectly under the broiler. The contrast of textures — crispy edges and soft, almost custardy insides — makes this dish an instant favorite.
It’s quick to prepare, visually striking, and works great as a small plate, side dish, or main course paired with rice. Best of all, there’s no seaweed or fish-based sauces — just pure, plant-based harmony.
🍆 Ingredients
- 2 small Japanese eggplants (or 1 large globe eggplant)
- Neutral oil for shallow frying
- 1 tbsp miso paste (white or mixed)
- 1 tsp maple syrup or sugar
- 1 tsp rice vinegar
- 1 tsp mirin (optional)
- 1 tsp water (to thin glaze as needed)
- Sesame seeds, chopped scallions (for garnish)
⏱ Shortcut Version: Slice eggplant, pan-fry until golden, brush with glaze, broil for 2–3 minutes. Done!
👨🍳 Jamie & Chef Max: Making Eggplant Irresistible
Jamie: Max, I’ve never been an eggplant fan — too mushy.
Chef Max: That’s where frying changes the game. Let’s slice the eggplants into thick rounds — about 1 inch — and score the surface in a crosshatch pattern.
Jamie: So it cooks evenly and holds sauce?
Chef Max: Exactly. Heat neutral oil in a skillet and shallow-fry each piece until it’s golden brown on both sides and creamy inside.
Jamie: Ooh, it’s crispy on the outside but soft inside. Kinda like eggplant tempura meets crème brûlée.
Chef Max: Nailed it. Now for the glaze — whisk miso, syrup, vinegar, and a splash of water. Warm it up gently until smooth.
Jamie: Glaze time?
Chef Max: Brush it generously over each slice, then broil for a few minutes until bubbling. Top with sesame and scallions.
Jamie: That looks like something off a tasting menu.
Chef Max: And you made it in 15 minutes. No seaweed, no fuss — just pure eggplant bliss.
✨ Flavor Pairing Tips
Serve Nasu Dengaku with steamed jasmine rice or soba noodles. Add a side of cucumber sunomono (vinegar salad) or blanched spinach with sesame dressing. Want a refreshing drink? Pair with cold barley tea, citrus sparkling water, or a light Pinot Grigio.
🍽️ While You Eat
Jamie: Okay, this is incredible. The miso glaze is like sweet soy magic.
Chef Max: And the texture — crispy outside, soft like custard inside. That’s eggplant done right.
Jamie: Can’t believe this is vegan.
Chef Max: Believe it. Japan’s plant-based game is strong.
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