Nasu Dengaku
Aubergine halves roasted until creamy, then glazed with a sweet-savoury miso sauce and grilled until bubbling. A simple vegetarian main to serve over steamed rice.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Oven with grill function, baking tray, small saucepan, medium pot with lid, pastry brush or spoon
Method
Heat the oven to 220°C (200°C fan) and set a rack in the upper third. Line a baking tray with baking paper.
Use a small knife to score the cut side of each aubergine half in a diamond pattern about 1 cm deep, without piercing the skin.
Place the halves cut-side up on the tray. Brush or spoon the oil generously over the cut sides, letting it sink into the scores.
Put the rinsed rice, 1.75 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce to the lowest heat and cook until the water is absorbed. Turn off the heat and leave covered.
Roast the aubergines for 20 minutes, until the flesh is soft and golden and a knife slides in with no resistance.
While they roast, whisk the miso, mirin, sugar, 3 tbsp water and ginger in a small saucepan. Warm over low heat, stirring, until the sugar dissolves and the glaze thickens to the texture of ketchup. Stir in the sesame oil.
Remove the tray and switch the oven to a high grill. Spread a thick layer of glaze over each cut surface.
Grill 15–20 cm from the heat for 3–4 minutes, watching closely, until the glaze bubbles and has darkened in spots. Remove before it turns black.
Fluff the rice with a spatula. Serve the aubergines over rice, scattered with sesame seeds and spring onions.
Cooking tips
- Choose slim, glossy aubergines with few seeds. Large, old ones can taste bitter and take longer to soften.
- Scoring lets the oil and glaze reach deeper into the flesh, so do not skip it.
- Miso burns quickly under a grill. Stay beside the oven and rotate the tray if one side colours faster.
- Taste your miso first. Brands vary in saltiness, so add a little more sugar or water to the glaze if it seems sharp.
Substitutions
- Mirin: replace with 2 tbsp water, 1 tsp rice vinegar and an extra 1 tsp sugar for an alcohol-free glaze.
- Red miso: white miso also works. The glaze will be milder and sweeter, so reduce the sugar slightly.
- Sushi rice: any short or medium-grain rice can be used, though it will be less sticky.
- Toasted sesame oil: leave it out or use a little extra neutral oil if you do not have it.
Serve with
"Serve over steamed rice with a quick cucumber pickle, blanched spinach with sesame, or a bowl of tofu and spring onion soup."
Storage
"Keep leftover aubergine and rice in separate airtight containers in the fridge for up to 2 days."
Reheating
"Reheat the aubergine in a 180°C oven for 8–10 minutes, or microwave until hot all the way through. Sprinkle rice with a little water and steam until hot."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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