Grilled miso-glazed eggplant

Nasu dengaku is a traditional Japanese dish where eggplant is grilled and glazed with a sweet and savory miso sauce. It is a popular dish that is often served as a side dish or appetizer in Japanese cuisine.

Ingredients

• 2 medium-sized eggplants
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 tablespoon sesame oil
• Sesame seeds and green onions for garnish

Directions

1. Preheat the grill to medium-high heat.
2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. In a small bowl, whisk together the miso paste, mirin, sugar, soy sauce, sake, and sesame oil to make the glaze.
4. Brush the eggplant halves generously with the miso glaze.
5. Place the eggplants on the grill, cut side down, and grill for about 5-7 minutes until they are charred and tender.
6. Turn the eggplants over and brush the skin side with more glaze. Grill for another 2-3 minutes.
7. Remove the eggplants from the grill and garnish with sesame seeds and chopped green onions.
8. Serve the nasu dengaku hot as a side dish or appetizer.

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