Japanese miso-glazed eggplant rice bowl

Name: Japanese miso-glazed eggplant rice bowl
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 2 eggplant, cut into 3cm cubes; 2 tbsp light-flavoured extra virgin olive oil; sea salt; 3 tbsp red miso; 2 tbsp caster sugar; 2 tbsp sake; 1 tbsp mirin; 1 bunch mustard greens (or another leafy green vegetable of your choice, such as bok choy), trimmed and blanched; 1 tbsp roasted sesame oil; 2 spring onions, finely sliced; 2 tsp roasted sesame seeds; steamed Japanese short-grain rice (such as Koshihikari), to serve

Julia Busuttil Nishimura

March 28, 2025

Serve with rice and greens.William Meppem

easyTime:30 mins - 1 hourServes:4

Dengaku is a classic Japanese miso glaze often brushed over tofu, konjaku and eggplant; the latter, nasu dengaku, is the inspiration for this rice bowl. While the eggplant is usually grilled or fried, then glazed with the sauce, I’ve instead roasted the eggplant in the oven, then continued to cook it with the dengaku glaze to caramelise and deepen the flavours. Serve it on rice with dressed mustard greens for a comforting and quick midweek dinner. I like to use Inaka miso here, a rustic red style with deep, rich flavour.

Ingredients

2 eggplant, cut into 3cm cubes
2 tbsp light-flavoured extra virgin olive oil
sea salt
3 tbsp red miso
2 tbsp caster sugar
2 tbsp sake
1 tbsp mirin
1 bunch mustard greens (or another leafy green vegetable of your choice, such as bok choy), trimmed and blanched
1 tbsp roasted sesame oil
2 spring onions, finely sliced
2 tsp roasted sesame seeds
steamed Japanese short-grain rice (such as Koshihikari), to serve

Method

Step 1
Preheat the oven to 190C fan-forced (210C conventional), and line a baking tray with baking paper and set aside.
Step 2
Place the eggplant in a large bowl and pour in the olive oil. Toss well to coat. Season with a little salt and arrange on the prepared tray in a single layer. Roast for 30 minutes, or until golden and softened. Turn the eggplant over a few times to help it cook evenly.
Step 3
Meanwhile, in a small bowl, whisk the miso, sugar, sake and mirin to a smooth sauce. Pour the sauce over the eggplant and toss to coat. Return to the oven and cook for a further 15 minutes, or until the sauce is bubbling and the eggplant is caramelised.
Step 4
Cut the blanched mustard greens into 5cm lengths, place in a bowl, drizzle with the sesame oil and season with a pinch of salt. Toss to coat and set aside.
Step 5
Divide rice among four bowls and top with the eggplant, greens, spring onions and sesame seeds.