Miso Glazed Eggplant (Nasu Dengaku)
created by @Anonymous Chef
A delicious recipe crafted with care and attention to detail, perfect for any occasion.
Ingredients
Preparation
Step 1
Halve Japanese eggplants lengthwise and score the flesh in a crosshatch pattern.
Step 2
Pan-fry cut-side down in sesame oil until golden, then flip and cook until tender.
Step 3
Mix white miso paste, mirin, sake, and sugar to make the glaze.
Step 4
Brush miso glaze generously on the cut side and broil for 3 minutes until caramelized. Garnish with sesame seeds and scallions.
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