Nasu Dengaku
Serves 4
Ingredients
Method
4 Small Eggplants
4 tbsp. Miso Paste
2 tbsp. Mirin
2 tbsp. Sugar
1 tbsp. Sesame Seeds
Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
Grill the eggplants until the flesh is soft and the skin is charred.
In a bowl, mix together the miso paste, mirin, and sugar to make a glaze.
Brush the glaze onto the cut side of the grilled eggplants.
Sprinkle with sesame seeds and serve hot.