Miso Glazed Eggplant /Nasu Dengaku

I based my sauce more on the miso glazed eggplant recipe by ochikeron on YouTube. The method I preferred was from Michel Cellier, YouTube: Nasu Dengaku.

Nasu Dengaku Miso Glaze Sauce

(Servings: 4 persons. Can be kept in fridge for use another time)

• [A] mix tog. in saucepan
• Miso paste 2T
• Mirin 2T
• Sake(opt) 1T
• Dashi broth (add pinch of dashi powder to water) 2T
• Date syrup/sugar 1tsp
• [B]
• Sesame oil 1tsp

Make Miso Glaze Sauce

1. [A] in saucepan ov.Low heat. 10 mins. Stir constantly till thick, shiny, and smooth.
2. Turn off heat. Add sesame oil [B].

Eggplant

• 2-3 eggplants for 4 servings
• Garnish: Spring onions, very thinly julienned lengthwise (about 2-3 inches long). Soak in cold water to curl them.
• Garnish: sesame seeds

See method from Michel Cellier, YouTube: Nasu Dengaku for refresher.

1. Cut long eggplant into half. Then quarter each of those halves, lengthwise.
2. Score with knife into lattice cuts.
3. Opt. (Soak in cold water, ½ hours. Then drain and pat dry with paper towel.
4. heat oil in fry pan. Brown eggplants, scored side down. Lower heat. Cover. 7mins.
5. Flip. Cover. 3mins.
6. Transfer to baking tray.
7. Generously brush on miso glaze.
8. oven 200C/15mins or AF: 180C/10mins
9. Plate up and garnish.

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