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This Nasu Dengaku is the perfect way to cook up your aubergine!

Nasu Dengaku

prep time5Min


cooking time10Min


serving time2


  • 1 aubergine

  • 2 tablespoons vegetable oil

  • 2 tablespoons white miso mixed with

  • 2 tablespoons red miso paste

  • 2 tablespoons mirin

  • 1 tablespoon sugar

  • 1 tablespoon sake

  • 1 tablespoon sesame seeds


  1. Slice the aubergine in half and using a knife, score the inside into small squares.

  2. In a pan over high heat, add the oil and put the aubergine skin facing down.

  3. Cook for a few minutes until the skin is brown then turn over and cover with a lid. Cook until the aubergine is cooked through (about 3 to 4 minutes).

  4. Meanwhile, in a bowl, mix the miso, mirin, sugar and sake.

  5. Put the cooked aubergine onto a grill tray. Brush the miso mix on top of each half until all the surface is coated.

  6. Put under the grill for about 5 minutes. The miso mix should be bubbling when you take it out of the oven.

  7. Sprinkle sesame seeds, nigella seeds and spring onions on top and serve hot.

Nasu Dengaku




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