Nasudengaku (Miso Glazed Eggplant)

Ingredients

• 2 medium Japanese eggplant
• 2 tablespoons Vegetable oil
• 3 tablespoons Miso paste
• 2 tablespoons Mirin
• 1 tablespoon Maple syrup
• 1 teaspoon Sesame oil
• 1 teaspoon Sesame seeds
• 1 stalk Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 2 medium Japanese eggplant: First, cut each eggplant in half lengthwise. Then, using a sharp knife, score the cut flesh of each eggplant half in a crosshatch pattern, making cuts about 0.635 cm (0.6 cm) deep.
2. 2Cook the eggplant: Heat the 2 tablespoons Vegetable oil in a 25.4 cm (25 cm) oven-safe skillet over medium heat, aiming for a surface temperature of approximately 175°C. Carefully place the eggplant halves cut-side down in the hot oil. Cook for 5-7 minutes, or until the cut sides are visibly golden brown and slightly softened.
3. 3Prepare the miso glaze: While the eggplant cooks, combine the 3 tablespoons Miso paste, 2 tablespoons Mirin, 1 tablespoon Maple syrup, and 1 teaspoon Sesame oil in a small bowl. Whisk these ingredients together until the mixture is smooth and well combined.
4. 4Glaze and broil the eggplant: Flip the eggplant halves in the skillet so the cut sides face up. Evenly spread the prepared miso glaze over the scored, cooked surfaces of the eggplant. Preheat your broiler to high (approximately 260°C/260°C). Transfer the skillet with the eggplant to the oven, placing it 10.16-15.24 cm (10-15 cm) from the broiler element. Broil for 5-7 minutes, watching closely, until the glaze is visibly bubbly and caramelized.
5. 5Garnish and serve: While the eggplant broils, finely chop the 1 stalk Scallions into 0.3175 cm (0.3 cm) slices. Once the eggplant is done, carefully remove the skillet from the oven. Sprinkle the 1 teaspoon Sesame seeds and the chopped scallions evenly over the glazed eggplant. Serve the Nasudengaku immediately.

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