Japanese Eggplant Dengaku (Miso-Glazed Eggplant)

Ingredients

• 2 medium Japanese eggplant
• 1 tbsp neutral oil (canola/vegetable)
• 3 tbsp white miso (shiro miso)
• 1 tbsp mirin
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tsp rice vinegar (or water)(optional)
• 1 tsp sesame seeds(optional)
• 1 tbsp scallions, thinly sliced(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into 1/2-inch (about 1 cm) thick rounds or lengthwise slabs. Score the cut surfaces lightly in a crisscross pattern to help the glaze cling.

2. 2

   Cook (20 minutes): Heat a large skillet over medium-high heat and add oil. Place eggplant cut-side down and cook 8–10 minutes until browned and tender, then flip and cook 3–5 minutes more until fully soft.

3. 3

   Make glaze (during the last few minutes): In a small bowl, mix miso, mirin, soy sauce, sugar, and rice vinegar (or water) until smooth. If the glaze seems very thick, stir in a bit more water.

4. 4

   Finish: Turn off heat, spoon glaze generously over hot eggplant, and let it sit 2–3 minutes to caramelize slightly. Sprinkle with sesame seeds and scallions, then serve.