Easy Japanese Miso Eggplant That Melts in Your Mouth (Miso Dengaku)

By Sudachi · 25 min

Ingredients

Instructions

1. Preheat the grill or broiler to medium.
2. Wash the eggplants and pat dry. Remove the stems, cut them in half lengthways, and score the flesh in a crosshatch pattern.
3. Once the grill is fully preheated, place the eggplant halves on a wire rack with the flesh side facing the heat. Grill for 5 minutes.
4. Meanwhile, combine the yellow miso paste, sake, toasted sesame oil, light brown sugar and mirin in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Reduce to low and simmer for a few minutes, stirring occasionally so it does not burn.
5. After 5 minutes, flip the eggplant and grill the skin side for another 5 minutes.
6. Turn the eggplant once more and test the thickest part with a chopstick. If still firm, grill for 2 to 3 more minutes. Once soft, brush the scored side with the miso sauce and grill until the glaze lightly chars on top.
7. Transfer to plates and sprinkle with toasted white sesame seeds and shredded shiso leaves.

Summarized from Sudachi's video. Watch it for the details.

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