← Back to Search Results
baking, frying Japanese
Eggplant Disks with Miso Sauce Recipe-11757

Photo by: Joseph De Leo
Comments: 0


(Nasu no Dengaku)

Nasu, Japanese eggplant, is generally short and slim. However, there are several varieties. One of them is kamonasu, a specialty in the Kyoto region. Kamonasu is larger than an ordinary Japanese eggplant, and its shape is round. Imagine having a soft clay model of a medium American eggplant, and rolling it in your hands to shape it into a ball. This is how kamonasu appears. This dense-fleshed variety is suitable for deep-frying, the technique used in this recipe, or for simmering.

In this preparation, the cooked eggplant is topped with a delightful sweet miso sauce. This sauce keeps for two weeks, covered, in the refrigerator. It is a nice condiment to serve with plain cooked white or brown rice.

Yield: 4 servings


  • 3 tablespoons mamemiso (soybean miso)
  • 2 tablespoons mirin (sweet cooking wine)
  • ¼ cup sake (rice wine)
  • 1½ tablespoons sugar
  • 2 tablespoons minced scallion, green part only
  • 1 teaspoon sesame oil
  • 2 kamonasu or 1 medium American eggplant, stemmed
  • 1 tablespoon white sesame seeds or toasted white sesame seeds (see Notes)
  • Vegetable oil, for deep-frying


  • 5 shiso leaves, preferably, or mint leaves, julienned


In a saucepan, combine the miso, mirin, and sake, and mix with a spatula until smooth. Add the sugar, and place the pan over medium-low heat. Cook the mixture until it is no longer watery, about 5 minutes, stirring all the time. Add the scallion and sesame oil, and mix. Remove the saucepan from the heat, and set it aside.

Cut each eggplant into four 2-inch thick disks. Make several shallow cuts in a checkerboard pattern on one cut surface of each disk. With a toothpick, prick the entire surface of the other cut surface.

In a skillet, heat 2 inches of vegetable oil to 340 degrees F. Fry the eggplant over medium heat for 3 to 5 minutes, or until the cut surfaces are golden and the eggplant is cooked through. Drain the eggplant on a paper towel. (As an alternative to deep-frying the eggplant, you can rub it with 1/3 cup oil and bake it at 375 degrees F until it is soft and golden.)

Serve the eggplant hot, topped with the miso sauce and garnished with the sesame seeds and shiso.


The simplest way to enjoy sesame seeds, either black or white, is to toast them briefly, then grind them roughly. To toast sesame seeds, heat a skillet over low to medium heat. When it is hot, add the seeds and cook them, shaking the skillet occasionally, until the seeds are heated through and plump-looking, about 1 to 2 minutes. Roughly grind the seeds in a suribachi or smooth-walled ceramic or marble mortar, but you will have to work much harder to crush the seeds. Then sprinkle the seeds over plain cooked rice, or mix them with miso and spread the mixture over slices of hot toast. I believe that consuming a small portion of sesame seeds every day, whether with rice or with bread, contributes greatly to my health.

© 2000 Hiroko Shimbo

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Shiso Leaves.

372kcal (19%)
43mg (4%)
3mg (5%)
3mcg RAE (0%)
0mg (0%)
483mg (20%)
2g (12%)
31g (48%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sweet-life The Sweet Life
by Kate Zuckerman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
food-to-live-by Food to Live By
by Myra Goodman

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?