Miso Eggplant Skewers

Miso Eggplant Skewers
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Miso Eggplant Skewers (a.k.a. Nasu Dengaku Yakitori-style) are a delicious and smoky plant-based appetizer, where chunks of tender eggplant are grilled or broiled and glazed with a sweet-savory miso sauce. These skewers are packed with umami, slightly caramelized, and perfect for Japanese-inspired small plates or summer grilling menus.

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Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the Skewers
 2 medium Japanese eggplants (or 1 globe eggplant), cut into 1 ½-inch chunks
 2 tbsp vegetable oil or sesame oil (for brushing)
 Salt and pepper
 8 small wooden or bamboo skewers (soak in water for 20 mins if grilling)
For the Miso Glaze
 2 tbsp white miso paste (shiro miso)
 1 tbsp mirin
 1 tbsp sake (or dry white wine)
 1 tsp sugar (or honey)
 1 tsp soy sauce
 1 tsp sesame oil
 Optional: pinch of chili flakes or a few drops of yuzu juice for brightness
To Garnish
 Toasted sesame seeds
 Thinly sliced scallions or chives
 Shichimi togarashi (optional, for heat)
 Lime wedges (for serving)
Prepare the Eggplant
1

  1. Cut eggplant into uniform chunks or thick half-moons.

  2. Sprinkle lightly with salt and let sit for 10 minutes to release excess moisture.

  3. Pat dry with paper towels and brush with vegetable oil.

Make the Miso Glaze
2

  1. In a small saucepan over low heat, combine miso, mirin, sake, sugar, soy sauce, and sesame oil.

  2. Stir constantly until smooth and gently thickened (about 2–3 minutes). Do not boil.

  3. Remove from heat and set aside.

Assemble the Skewers
3

  • Thread 3–4 eggplant pieces onto each skewer.

  • Keep them snug but not tightly packed to ensure even cooking.

Grill or Broil
4

Option 1 – Grill:

  1. Heat grill to medium-high. Lightly oil grates.

  2. Grill skewers for 2–3 minutes per side, turning until slightly charred and tender.

  3. Brush generously with miso glaze during the last turn, and again just before serving.

Option 2 – Broil:

 

  1. Preheat broiler and place skewers on a foil-lined baking sheet.

  2. Broil for 2–3 minutes per side until golden and beginning to blister.

  3. Brush with glaze and broil 1 additional minute to caramelize the miso.

Finish and Serve
5

  • Transfer skewers to a platter.

  • Sprinkle with sesame seeds, sliced scallions, and optional chili flakes or togarashi.

  • Serve warm with lime wedges on the side.

Serving Suggestions
6

  • Great as an appetizer, vegan side dish, or part of a yakitori spread.

  • Pairs beautifully with:

    • Steamed rice or soba noodles

    • Cold sake, Japanese beer, or iced green tea

    • Other skewers: tofu, mushrooms, or grilled peppers

Variations
7

  • Add mushrooms or tofu cubes between eggplant pieces for texture.

  • Make it spicy: Stir chili oil or Gochujang into the miso glaze.

  • Sweet twist: Use a dab of miso-maple glaze for a caramelized finish.

Ingredients

For the Skewers
 2 medium Japanese eggplants (or 1 globe eggplant), cut into 1 ½-inch chunks
 2 tbsp vegetable oil or sesame oil (for brushing)
 Salt and pepper
 8 small wooden or bamboo skewers (soak in water for 20 mins if grilling)
For the Miso Glaze
 2 tbsp white miso paste (shiro miso)
 1 tbsp mirin
 1 tbsp sake (or dry white wine)
 1 tsp sugar (or honey)
 1 tsp soy sauce
 1 tsp sesame oil
 Optional: pinch of chili flakes or a few drops of yuzu juice for brightness
To Garnish
 Toasted sesame seeds
 Thinly sliced scallions or chives
 Shichimi togarashi (optional, for heat)
 Lime wedges (for serving)
Miso Eggplant Skewers
IngredientsDirections
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