Easy and authentic "Eggplant Miso Dengaku" recipe! Juicy and rich taste

"Eggplant Miso Dengaku" recipe that grills eggplant and seasons it with sweet and rich Miso Dengaku. The large leaves of the topping add a refreshing accent.

Eggplant Miso Dengaku

Ingredients (for 2 people)

2 eggplants, 4 perilla leaves, 2 tablespoons of sesame oil
2 tablespoons of sake
2 tablespoons of miso
1 tablespoon sugar and water
1/2 tablespoon mirin

Eggplant Miso Dengaku How to Make

Put miso, sugar, 1 tablespoon of sake, water and mirin in a small pot and heat over low heat. Knead with a spatula and turn off the heat when it becomes chubby. This completes Dengaku Miso. Take it out on a plate.



Wash the eggplant, remove the calyx, and divide it in half vertically. Make a diced notch with a depth of about 1 cm on both the front and back sides.


Heat sesame oil in a clean frying pan and bake on medium heat with the eggplant cross section facing down.


When it gets colored, turn it over and sprinkle 1 tablespoon of sake on it to cover it. Steam over low heat for 2-3 minutes until the eggplants are soft.


When the eggplant becomes soft, turn off the heat and apply Miso Dengaku to the cross section.


Serve on a plate and decorate with shredded perilla leaves to complete.

What is the taste of Eggplant Miso Dengaku?

Miso Dengaku, which is sweet and rich, matches the crispy, juicy and refreshing eggplant! The perilla adds a refreshing accent to the rich taste.


A summer snack recipe that is full of umami as you chew. Enjoy with beer or chu-hi!