Nasudengaku – Sweet miso and eggplant

By Naoko Ogura-Gayler



To serve 4

  • 3 eggplants
  • 4 tbs miso paste
  • 3 tbs water
  • 2 tbs sugar
  • 1 tbs mirin (sweet sake)
  • 3 tbs vegetable oil
  • Roasted sesame and scallion for garnish


  1. Mix water, miso paste, sugar and mirin in a pan. Heat up to caramelize the mixture until it becomes a thick paste, and put aside.
  2. Cut the eggplants lengthwise into halves and then cut in two. Make a few slits on the skin.
  3. Heat vegetable oil in a pan and cook eggplants until they soak up the oil and become soft.
  4. Place the eggplants on a plate and spread sweet miso paste on them.
  5. Sprinkle sesame and scallion for garnish.


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