Nasudengaku

Method

1. 1 Cut the eggplant in half, then make square incisions on the cut surface without cutting through the skin.
2. 2 Brush sesame oil onto the cut side and bake with the cut side down for 8 minutes.
3. 3 Simmer miso with mirin, sake, and sugar for 5 minutes until thickened into dengaku sauce.
4. 4 Flip the eggplant over and spread a thick layer of miso sauce on the cut side.
5. 5 Grill for 4 minutes until the sauce surface is bubbling and browned; this is the sign of dengaku.
6. 6 If you grill it too much, the miso will burn and become bitter; you have to stand and watch it, sprinkling sesame seeds and green onions on top just as it's slightly browned.

With an appliance

• Charcoal grill 35 min

  Grill the cut side down over charcoal for 8 minutes, then flip, brush with miso, and grill for another 3 minutes until the cut side is slightly charred.