Grilled Japanese eggplant becomes meltingly tender beneath a bubbling, caramelized miso glaze.

Nasu dengaku is a classic Japanese izakaya dish that combines slender Japanese eggplants cooked until meltingly tender with a sweet-and-savory miso glaze that get's lacquered on until it bubbles and caramelizes. It's one of my favorite eggplant preparations of all time.

The classic version is broiled, and I've had excellent deep-fried versions as well. But whenever the grill is already hot—which, this time of year, is most days—I like to cook the eggplant there instead. Smoke and miso are natural partners; Japanese cooking has paired smoky flavors with fermented ones for centuries, from grilled fish to bonito-based dashi, and the same combination works beautifully here.

For the best results, I like to use slender Japanese eggplants which can cook through quickly on the grill and have a dense, creamy texture when cooked. Chinese eggplants or very small Italian eggplants may work as well, but avoid the larger globe eggplants. Save those for the Eggplant Parm.

Once the eggplant is par-cooked on the grill (or under the broiler), you can store it in the fridge in a sealed container until you're ready to broil. In fact, sometimes I intentionally let the eggplants rest overnight, as it helps the skins get more tender.

When you're ready for dinner, spread the miso mixture on top of the eggplants and finish them either under the broiler or toaster oven. Or if you prefer to go 100% grill, you can finish the eggplants by placing them on a metal sheet tray set over the cooler side of a two-zone fire with the lid closed.

Grilled Nasu Dengaku (Miso-Glazed Eggplant) Recipe

Every recipe I publish here is personally tested, tasted, and approved.

What I love about this recipe:

The eggplant can be cooked ahead, making it a quick option when dinnertime rolls around.

The sweet and savory flavors of the glaze pair beautifully with the smoke from the grill.

Par-cooking the eggplants lends them a creamy, custardy texture.

Ingredients

4 Japanese (or Chinese) eggplants, about 5 ounces each.

Kosher salt

Pinch of MSG (optional)

Neutral oil, such as canola, vegetable, or rapeseed

1/4 cup (65g) white miso (red miso works too, for a stronger flavor)

1 tablespoon (15ml) sake

1 tablespoon (15ml) mirin, plus more if needed

1 tablespoon (10g) sugar, plus more if needed

Toasted sesame seeds

Thinly sliced scallions

Method

Split the eggplants in half lengthwise and lightly score the cut surfaces in a crosshatch pattern about 1/4 inch deep. Season lightly with salt (and MSG, if using). Let stand for 10 to 15 minutes, then blot away any excess moisture.

In a small bowl, stir together the miso, sake, mirin, and sugar until smooth. The glaze should be about the consistency of smooth hummus. Adjust the consistency with more mirin if needed.

If using a charcoal grill: Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. 

If using a gas grill: Set half the burners to medium–high, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Lightly oil the eggplants on both sides. Grill over the hot side of the grill, cut side down first, until nicely charred. Flip and continue cooking until the eggplant is completely tender all the way through, about 10–15 minutes total. If the exterior starts to darken too much before the eggplant is cooked through, transfer it to the cooler side of the grill and continue cooking with the lid closed until it is fully tender.

Transfer the cooked eggplants to a cutting board or large plate, split-side-up. At this stage, the eggplant can be stored in the refrigerator for up to 4 days before continuing with Step 6.

When ready to cook, re-light the grill or preheat a broiler to high. Spread a thin layer of the miso mixture over the cut face of each eggplant, using the back of a spoon to gently spread it. Arrange the eggplants miso-side-up on a rimmed baking sheet. Place directly over the cooler side of the grill, cover, and cook until the miso is bubbly and browned, a few minutes. Alternatively, finish the eggplants under the broiler until bubbly and browned.

Sprinkle with toasted sesame seeds and sliced scallions and serve immediately.

🔗 Watch the full Kenji Eats Japan series.