Nasu Dengaku - Miso Glazed Eggplant
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant halves brushed with a savory-sweet miso glaze and topped with sesame seeds and shichimi togarashi. Classically Japanese and naturally vegan, it cooks in 10 minutes and works as an entrée, side, or vegetable main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g eggplant (10.58 oz, Japanese or Lebanese)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 tbsp water
- 2 tbsp mirin
- 1 ½ tbsp sugar
- 1 tbsp soy sauce
- 1 ½ tbsp white miso paste (sub red)
- spring onion / green onion
- white sesame seeds
- shichimi togarashi
- rayu chilli oil
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 561mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 49mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.