Nasu Dengaku (Broiled Japanese Eggplants With Miso) - cooking recipe

Ingredients

4 tablespoons sake or 4 tablespoons white wine
2 tablespoons sugar
3 tablespoons miso (red or white)
4 Japanese eggplants, trimmed and cut lengthwise
1/2 tablespoon sesame oil
sesame seeds
2 green onions, sliced thin

Preparation

Mix sake or wine with sugar and boil for a few minutes.
Add miso to wine and cook just until miso is mixed in.
Lightly brush or rub cut side of eggplants with sesame oil.
Place eggplants cut side down under a broiler on high for 3 minutes.
Turn eggplant over and broil another 3 minutes.
Spread sesame mixture thinly over cut side of eggplant and return to broiler for about 1 minute.
Remove from oven and sprinkle eggplants with sesame seeds and green onion.
*Note if you have extra miso mixture it's great to add to a stirfry.