INGREDIENTS 2 small eggplant (or one medium/large one) 2 tbsp vegetable or canola oil ¼ cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste 2 tbsp mirin 1 tbsp granulated sugar 1 tbsp sake sesame seeds INSTRUCTIONS - 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.