Eggplant Dengaku recipe - ingredients, nutrition and when to eat it
Eggplant dengaku is a Japanese side dish made by grilling eggplant, spreading it with sweet and savory miso sauce, then grilling it once more.
Eggplant dengaku is a Japanese side dish made by grilling eggplant, spreading it with sweet and savory miso sauce, then grilling it once more. The eggplant is moist and tender, with a savory top and a subtle sweetness. It goes well with rice on a summer evening.
Japanese · 20 minutes to cook
Nutrition (per 223g serving): 175.1 kcal · protein 4.5g · carbohydrate 26.7g · fat 6.3g · sodium 834.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Make shallow cuts in the skin so the eggplant cooks evenly and is easier to eat.
Tips: Miso sauce can burn easily, so spread it on after the eggplant is cooked and grill briefly.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Miso — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp