Nasu Dengaku - Miso Glazed Eggplant

Step 1

Slice eggplant in half and using a knife, score the inside in small squares.

Step 2

In a pan over high heat, add oil and put the eggplant skin facing down.

Step 3

Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).

Step 4

Meanwhile, in a bowl, mix miso, mirin, sugar and sake.

Step 5

Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.

Step 6

Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.

Step 7

Sprinkle sesame seeds on top and serve hot.