Recipe : Miso-Glazed Eggplant (Nasu no Miso-Yaki)
Soft, tender eggplant coated in a sweet and savory miso glaze—this simple dish is a comforting favorite in Japanese home cooking.
In Japan, eggplant is enjoyed in many ways throughout the summer and early autumn. Because its mild flavor absorbs seasonings so well, it pairs beautifully with rich, umami-packed miso. This recipe requires only a frying pan and a few everyday Japanese ingredients, making it an easy side dish for a weeknight meal.
What Is Miso-Glazed Eggplant?
Miso-glazed eggplant is known as nasu no miso-yaki (なすの味噌焼き) in Japanese. The eggplant is first pan-fried in sesame oil until tender, then coated with a glaze made from miso, mirin, sake, and sugar.
The result is a delicious balance of sweet, savory, and deeply satisfying flavors. It goes especially well with a bowl of freshly steamed rice and can be served as part of an ichiju-sansai meal—one soup and three dishes.
Ingredients
1 Eggplants (about 180–200 g / 6–7 oz total)
1 Tbsp Sesame oil
White sesame seeds, for garnish (optional)
Thinly sliced shiso leaves, for garnish (optional)
Shredded dried red chili (ito togarashi), for garnish (optional)
For the Miso Glaze
2 Tbsp Miso
1 Tbsp Mirin
1 Tbsp Sake
2 tsp Sugar
Instructions
In a small bowl, combine the miso, mirin, sake, and sugar. Mix until smooth, then set the glaze aside.
Cut the eggplants in half lengthwise. Make shallow diagonal cuts in the skin, taking care not to cut all the way through.
Heat the sesame oil in a frying pan over medium heat. Place the eggplant halves in the pan and cook both sides until lightly browned and beginning to soften.
Reduce the heat to low. Spread the miso glaze over the cut side of each eggplant.
Cover the pan and cook for another 2–3 minutes, until the eggplant is completely tender and the glaze is warmed through.
Transfer to a serving plate. Finish with white sesame seeds, sliced shiso, or shredded dried red chili, if desired. Serve warm.
YUCa’s Tips
Score the Skin
Shallow cuts help the eggplant cook evenly and make it easier to eat with chopsticks. They also allow it to absorb more of the flavor from the glaze.
Keep the Heat Low After Adding the Miso
Miso and sugar can burn quickly. Once you add the glaze, lower the heat and watch the pan carefully. The goal is to warm the glaze and gently cook the eggplant—not to let the miso scorch.
Adjust the Sweetness
The flavor of miso varies by type and brand. White miso creates a sweeter, milder glaze, while yellow or awase miso gives the dish a deeper savory flavor. Taste the glaze before using it and adjust the sugar if necessary.
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