Japanese eggplant and carrots simmered in a homemade sweet miso glaze, served over rice for a satisfying vegetarian bowl.
I was recently in the mood for Japanese-inspired cooking and remembered a favorite from my college days working in a Japanese restaurant: Sweet Miso Eggplant, also known as Nasu Dengaku. That memory nudged me to pick up some slender Japanese eggplants at a local Asian market. I decided to add carrots and turn what is often a side dish into a filling vegetarian rice bowl.
The vegetables are first lightly sautéed, then simmered in a sweet miso-based sauce until tender and glossy. The result is a flavorful, comforting bowl that balances the natural sweetness of carrots with the umami-rich miso glaze. It’s simple to prepare, vegetarian, and makes a great weeknight meal.
Japanese Sweet Miso Eggplant and Carrots
Servings: 2 people
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Author: Whitney Bond
Ingredients
- 1 tsp olive oil
- 1 lb carrots, chopped
- 3 small Japanese eggplants, sliced
- 1 cup white miso
- 1/4 cup brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp white wine vinegar
- 1/4 cup water
- 1 tsp fresh ginger, zested
- 1 cup white rice (cooked)
Instructions
- Heat the olive oil in a wok or large skillet over medium heat.
- Add the chopped carrots and sauté for about 5 minutes until they begin to soften.
- Add the sliced Japanese eggplant and continue to sauté for another 3–4 minutes, until the eggplant starts to take on color.
- While the vegetables cook, whisk together the miso, brown sugar, hoisin sauce, white wine vinegar, water and grated fresh ginger in a small bowl to make the sweet miso sauce.
- Pour the sauce over the vegetables, stir to combine, then cover the pan and simmer for about 30 minutes, or until the vegetables are tender and the sauce is glossy. Stir occasionally to ensure even cooking and to prevent sticking.
- Meanwhile, prepare the rice on the stove or in a rice cooker so it’s ready when the vegetables are finished.
- Serve the sweet miso eggplant and carrots spooned over steamed white rice. Garnish with chopped chives or sliced green onions if desired.
Notes & Tips
- If white miso is not available, yellow miso works well as a substitute. In general, lighter-colored misos (white or yellow) are milder and slightly sweeter, while darker misos are saltier and more robust. Adjust the brown sugar to taste depending on the miso you use.
- Japanese eggplants are slim and tender with fewer seeds than larger globe eggplants; they cook quickly and hold their shape nicely in this preparation. If you can’t find Japanese eggplants, any small eggplant variety will work—slice and cook until tender.
- To make this dish gluten-free, substitute tamari for hoisin sauce or choose a gluten-free hoisin alternative.
- Leftovers can be refrigerated in an airtight container for 2–3 days and reheated gently on the stove. For a different texture, roast the vegetables instead of simmering and then toss with the miso glaze.
Serving Suggestions
This sweet miso vegetable mixture is delicious over plain steamed rice, brown rice, or even quinoa. Add a side of pickled vegetables or a simple cucumber salad to brighten the meal. For extra protein, top the bowl with a soft-boiled egg, grilled tofu, or edamame.
Nutrition Facts (per recipe)
- Calories: 950 kcal
- Carbohydrates: 186 g (62% DV)
- Protein: 28 g (56% DV)
- Fat: 12 g (18% DV)
- Saturated Fat: 2 g (10% DV)
- Sodium: 5562 mg (232% DV) — note: miso and hoisin are high in sodium; consider lower-sodium miso or reduce added salt where possible
- Potassium: 1952 mg (56% DV)
- Fiber: 25 g (100% DV)
- Sugar: 62 g (69% DV)
- Vitamin A: 38085 IU (762% DV)
- Vitamin C: 20.9 mg (25% DV)
- Calcium: 238 mg (24% DV)
- Iron: 6 mg (33% DV)
Enjoy this simple, comforting Japanese-inspired bowl as an easy weeknight meal or a tasty vegetarian main. The sweet miso glaze gives the vegetables a rich umami depth that pairs perfectly with steamed rice.