Miso-Glazed Eggplant (Nasu Dengaku)
Ingredients: Japanese eggplants, salt, MSG, red miso paste, sake · 35 min cook time · 145kcal · $7.50
Ingredients
4pieces Japanese eggplants, to taste salt, to taste MSG, 0.25cup red miso paste, 1tablespoon sake, 1tablespoon mirin, 2teaspoons sugar, to coat oil, garnish sesame seeds, garnish scallions
Instructions
1. Split Japanese eggplants in half right down the middle.
2. Score the flesh of the eggplants every half to three-quarters of an inch, about a quarter inch deep.
3. Season the eggplants with a little salt and MSG, then let them sit for about 10 to 15 minutes to draw out moisture.
4. In a bowl, combine red miso paste, sake, mirin, and sugar. Mash into a smooth, homogenous, semi-liquid paste, adjusting with a splash of mirin if too thick.
5. Blot out the excess moisture from the eggplant with a paper towel, then coat both sides with a little oil.
6. Grill the eggplants cut-side down over medium-high heat with the lid closed until fully tenderized, creamy, and charred, then transfer to a tray.
7. Spread the miso glaze generously over the surface of the grilled eggplants.
8. Cook the glazed eggplants using indirect heat on the grill (or under a broiler) until the miso bubbles and chars slightly.
9. Garnish with sesame seeds and chopped scallions before serving.
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