Miso Glazed Eggplant Recipe (なす田楽 - Nasu Dengaku)

[@nicola3540]

“Like a creamy crème brûlée” - that’s such a perfect description of this dish! What’s more, your explanation of the recipe is just as perfect, I’ve tried making it before and I ended up with a bitter, burnt mess, but this one it was delicious!

[@NoRecipes]

I'm so happy to hear you enjoyed it Nicola! Thanks for taking the time to stop buy and let me know!

[@TheRabrial]

I’m doing right now as I watch it. Thank you for posting it! 😋

[@NoRecipes]

You're welcome! I hope you enjoyed it!

[@jpcookingwithmusashi3132]

I love Nasu🍆　Amazing recipe‼️　 Thank you for sharing!! Have a wonderful weekend✨

[@NoRecipes]

Thank you! I hope you had a great weekend too!

[@haniestefane1960]

This is simply the easiest and most appetizing recipe. Thank you Marc !

[@NoRecipes]

You're welcome Hani!

[@amytran1764]

youre the best!! thank you for (once again) putting out vegan friendly, delicious and super healthy recipes!!

[@NoRecipes]

Thanks Amy! I hope you enjoy this😀

[@carmenm.4091]

I made this and it’s heavenly!!! どもありがとう! ごちそうさまでした!

[@NoRecipes]

I'm so happy to hear you enjoyed it Carmen, thank you for letting me know!

[@mzphitslave]

Thank you, nice tips

[@NoRecipes]

You're welcome!

[@ronnie-yonnie1776]

Marc-san, So beautifully done and yummy!!! Keep up the great work!!!

[@NoRecipes]

Thank you! I'll do my best😀

[@tomithot261]

Eggplant is one of my favorite vegetables ... thanks for keeping it vegan. I don't use oil, but mine came out delicious! Love your energy,

[@NoRecipes]

I’m happy to hear you enjoyed it! Thanks for taking the time to let me know!

[@einthomas9981]

Just tried this today. I was a bit apprehensive with not burning eggplant during the first roast, so I covered them with aluminium foil. It turned a bit mushy. But I love mushy eggplant. And second roast with miso glaze need 7-8 minutes to get the toasty colour. He wasn't wrong. It really has the texture of cream brulle. And the taste.... Oh my... I'm definitely saving this as my cooking repertoire. It's great!

[@NoRecipes]

Thanks Ein, I'm glad to hear you enjoyed it! There's no sugar in the eggplant so as long as you have enough oil on it, it's pretty hard to burn in the first phase. It's the second phase you need to be careful as the glaze burns easily.

[@kayel4487]

Look delicious! I'll have to try this on butternut squash, too!

[@NoRecipes]

Thanks Kaye! Butternut Squash Dengaku is a great idea! Roasting time might be a little different, but other than that the method should work as is.

[@victorguerra8884]

This recipe looks delicious! Plus, it looks pretty simple. I'll have to try this!

[@NoRecipes]

Thanks Victor, it's definitely simpler than the Mabo Nasu. Also the miso glaze can be used for glazing other things like tofu, fish or meat.

[@filmgeek1711]

🤤 I'm gonna try this

[@NoRecipes]

I hope you enjoy it 😀

[@arlscent]

Thank you for this recipe. I was looking for this eggplant dish that does not have to fry them

[@NoRecipes]

You're welcome! I hope you enjoy it!

[@mrcurrymaster8748]

Looks really good👍👍👍

[@NoRecipes]

Thanks😀

[@erinuber2881]

Nasu dengaku (miso-glazed eggplant) is one of my favorite dishes. Thanks for the wonderful recipe and video, Marc. Such good tips, as always! Have a good week. :-)

[@NoRecipes]

Thank you Erin! I hope things cool off to more reasonable levels soon. Stay safe!

[@Centigonos]

This looks absolutely stunning! I will have friends over for dinner next week, both of them vegetarians, and this is one of the dishes I'm planning to serve. Once again you added a lot of flavour to my life!

[@NoRecipes]

Thanks! I hope they enjoy it!

[@Centigonos]

@@NoRecipes Thanks for the reply. How's your hand, btw?

[@NoRecipes]

@@Centigonos It's fine, my hands are like leather at this point 😆 Thanks for the concern!

[@saltwalk]

This looks very doable. Thanks!

[@NoRecipes]

You're welcome Jonathan, I hope you enjoy it!

[@erizalekoprasetiyo8634]

Hello sir. Is there any alternative ingredient to replace the mirin? Thankyou soooo muchh

[@NoRecipes]

You Erizal, you can replace it with an equal amount of sake and double the amount of sugar.

[@alessacalonico4437]

Hi and thank you for the recipe. I was wondering if this is a side dish or you eat it on its own as the main meal? If it is a side dish, what do you normally eat with it? Many thanks

[@NoRecipes]

Hi Alessa, Japanese meals are typically eaten "family style" with several plates of food at the center of the table, so there isn't so much a concept of main dish vs side dish. That being said I usually consider dishes with a lot of protein (tofu/fish/meat) as main dishes and vegetable dishes like this as sides. If you want to serve this western style as a plated dish, I'd recommend pairing it with another dish that does contain protein (lots of options here, but if you wanted to go vegan, my tofu teriyaki is a good option), along with some green vegetables (a salad or something like my goma-ae) and rice.

[@igorsousa7415]

i really really need some kind of source from theese informations, do you know any book talking about?

[@NoRecipes]

Hi Igor, what information specifically?

[@igorsousa7415]

@@NoRecipes where the story comes from, any extra detail about it if you know some, im writing an article to college about nasu dengaku and need something about

[@NoRecipes]

@@igorsousa7415 Hi Igor, unless you can read Classical Japanese you'll probably have difficulty understanding the original texts, but Wikipedia has a nice cited summary (in modern Japanese) here: ja.wikipedia.org/wiki/味噌田楽

[@igorsousa7415]

@@NoRecipes thank you

[@vanes285]

Which types of miso did you use please? Yellow and which was the other one?

[@NoRecipes]

Hi Vanessa, the ingredients are always listed in the video description. If you need even more info on each ingredient, just click though on the link in the description to my website where I give an even more detailed explanation.

[@emilyortiz9237]

This is the best freaking tutorial ive seen in my life omg

[@NoRecipes]

Thanks Emily!

[@kathcares]

Lesson learned: NEVER pass on a recipe, even if you don't think you (or in my case, the husband) will like it. The only troublesome element was eggplant. I will make his with zucchini, and mine with eggplant! I would probably enjoy eating shoe leather with that glaze on it!😋👞😂

[@NoRecipes]

😆 hopefully you won't need to resort to footwear! Good idea on using zucchini, I think it will work well!

[@al5068]

I love your very genki voice.

[@NoRecipes]

Thanks Amanda! Food is one of those things that gets me pretty excited😆

[@Eyelash40]

Can you please suggest a non-alcoholic substitute for Mirin? I can’t have alcohol.

[@NoRecipes]

Ethanol has a lower boiling point than water and the high temperatures involved in cooking this dish evaporates the alcohol in the glaze before you eat it. If this is a religious or philosophical issue with using alcohol in food, you should not make this dish as miso also contains alcohol (as does any fermented food such soy sauce or yeast leavened bread).

[@teamsalvation]

Wow! I need to try this. My Japanese daughter doesn’t like eggplant, so far….must be the non-Japanese side of her talking 🤣🤣

[@NoRecipes]

Hopefully this can change her mind 😆

[@savage_in_the_kitchen]

You look like a k-1 fighter Musashi 👍

[@NoRecipes]

😆👊🏽

[@funkykoval2099]

Domo Arigato! Can I use soy sauce+sugar/honey instead? Miso is hard to get in Warsaw... Do You reccomend this to grilled meat with beer?

[@NoRecipes]

You could add equal parts soy sauce, sugar, and sake to a pot and boil it down to a thick syrup to make teriyaki sauce. Then you could brush it onto the eggplant after roasting and then pop it back in to finish it. It would not be dengaku, but it should make a pretty good eggplant teriyaki. As for your second question I'm not really sure what you mean. You're gonna need to provide a bit more context.

[@funkykoval2099]

@@NoRecipes Thank You! In second question I was asking whether those eggplants will fit with grilled pork. It's grilling season here and I would like to eat something else than tomatoes with onion or coleslaw.

[@NoRecipes]

@@funkykoval2099 Ahh okay, it depends on the flavoring for your grilled pork, but both eggplant and miso go well with pork, so it should work. And this goes great with beer.

[@funkykoval2099]

@@NoRecipes Great! I worked in italian restaurant and meal was tied up to type of wine, but in PL if there's grilled meat You just end up filled with grilled pork steak+bread+ketchup&vodka or beer...

[@NoRecipes]

@@funkykoval2099 That's because beer or vodka go with almost anything, where as wine has to be paired. Sake is another beverage that has few enemies and lots of comrades 😉

[@kishennavin1790]

Why do someone dislike 👎 this video? 😳

[@NoRecipes]

Good question😆

[@bhawna5666]

This looks seducing but I don't have miso ,mirin and oven 😭😭😭 Can you suggest me miso and mirin replacement pls 😁

[@NoRecipes]

Thanks Bhawna. If you can't get miso near you you may want to skip this as it's a key component of this dish. As for mirin, you can substitute a mixture of 2 parts sake to 1 part sugar.

[@bhawna5666]

@@NoRecipes sake is alcohol? I can't use it 😬

[@NoRecipes]

@@bhawna5666 Hi bhawna, yes, both sake and mirin contain alcohol. It's a natural part of the fermentation process, so soy sauce and miso also contain a small amount of alcohol as well. You can learn more about why sake is used so much in Japanese cuisine here: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M but as long as it's boiled, the alcohol evaporates and so the dish should not contain any alcohol. This is similar to how yeast leavened bread dough contains alcohol (it's created by the yeast as the bread rises), but once the dough is baked it's safe to eat.

[@dkuhlmann11]

I’ve watched a few instructionals for this dish. Yours is by far the most complete and includes a second fire in the oven with the glaze on which I think makes total sense. Your delivery is a bit forced and unnatural though. Nobody smiles the entire time they are talking.

[@NoRecipes]

Lots of other great channels out there my friend 😉

[@leeleesale]

The beautiful thing about eggplant it's bland. It's blank canvas for dishes. As a child I dislike eggplant 🍆 undercooked it will waxy bland cardboard, overcooked it and it will becoming slimy.

[@NoRecipes]

Yea, it’s a lot like tofu in that way😄

[@aeriesi6]

I think the eggplants look burnt

[@NoRecipes]

You're entitled to your opinion, but I can assure you they weren't burnt. Eggplants benefit from caramelization. It brings out their natural sweetness while allowing for maximum evaporation of excess water.