Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Roast
Glaze
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Roast · About 25 min
- Heat oven to 220°C / 425°F. Score the flesh of 600 g eggplants, halved lengthways, 25 ml neutral oil, brush with its oil and roast cut-side up for 25 minutes.
Check: The food must be hot through at 220°C / 425°F.
Glaze · About 5 min
- Mix 50 g white miso, 25 ml mirin, 15 g sugar, 20 ml water. Spread over the tender eggplant.
Finish · About 5 min
- Roast 5 minutes until bubbling, watching for scorching. Sprinkle 10 g sesame seeds and serve.
Check: Look for this result: bubbling, watching for scorching.
Tips
- Score the flesh without cutting through the skin.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use red miso in a smaller amount and taste the glaze before spreading.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Nasu Dengaku one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Nasu Dengaku?
Score the flesh without cutting through the skin.
What can I substitute in Nasu Dengaku?
Use red miso in a smaller amount and taste the glaze before spreading.
Can I prepare Nasu Dengaku ahead?
Prepare the measured ingredients for Nasu Dengaku one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
