Sweet & Salty Miso Sauce

Eggplant with Dengaku Sauce (Nasu Dengaku) on Japanese plate — Dengaku Sauce is one of those tasty toppings that makes even people who “don’t like Japanese food” beg for seconds. Everything from eggplant to slices of pork tenderloin to skewers of grilled chicken will disappear in record time if slathered in Dengaku.

Sweet & Salty Miso Sauce

6 Japanese eggplants (or one big European one)

Salt

Oil for searing

Toasted sesame seeds, for garnish

For Dengaku Sauce:

1/4 c. (68g) white miso, or 2 T. (34g) white miso mixed with 2 T. (34g) red miso*

2 T. (30ml) mirin (sweet rice wine)

2 T. (30ml) sake

2 T. (25g) sugar

Stir all together in a small saucepan until well blended. Cook over medium heat, stirring constantly for 3-4 minutes, or until slightly thickened. Remove from stove and set aside.

Stirring Dengaku Miso Sauce — It should be about this thick after cooking

To prepare eggplant:

Cutting Japanese eggplant — Trim off the stem end, cut in half lengthwise, then lightly score the cut surface with your knife (about 1/8″ deep). If you’re using a big European-style eggplant, trim the stem end, then slice it crosswise (your slices should be round) about 3/4″ (2 cm) thick. Cut the bigger slices in half, to get half-moon shapes

Salted Japanese eggplant on cutting board — Salt the cuts sides of the eggplant generously and let sit for ten minutes

Heat oil in a large frying pan over medium heat until shimmering. Wipe eggplant dry with a paper towel, then put them in the hot pan, cut side down. Cover and let sear on medium heat for 1-3 minutes (check often to make sure they don’t burn). Remove from pan and place on a foil-lined baking sheet.

Seared Japanese eggplant — They should look like this

Japanese eggplant with miso sauce before broiling — With a table knife, spread miso sauce generously on cut sides of eggplant

Heat oven to 500°F (broiler setting) and broil eggplant close to heat for 2-4 minutes, until sauce bubbles and caramelizes. Check every minute, because it burns easily. Move eggplant to serving plate and sprinkle with toasted sesame seeds.

Can be served hot or at room temperature.

*White miso is sweet and red miso is salty. I make my Dengaku Sauce with all white miso, but if you mix it half and half with red miso, you’ll get a more savory sauce.