Ingredients

The following ingredients have 2 Servings
  • 2 small eggplant
  • 2 tablespoons vegetable oil or other neutral oil
  • 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
  • 2 tablespoons mirin
  • 1 tablespoon granulated sugar
  • 1 tablespoon sake
  • sesame seeds

Instruction

  • Slice eggplant in half and using a knife, score the inside in small squares.
  • In a pan over high heat, add oil and put the eggplant skin facing down.
  • 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).
  • Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
  • 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.
  • Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
  • Sprinkle sesame seeds on top and serve hot.