- 4 small Eggplants – cut in half lengthwise
- Vegetable oil for brushing
- Toasted Sesame seeds
- Bonito Flakes (optional)
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 1 tablespoon Cooking Sake
- 3 tablespoon Miso
- 1 teaspoon Grated Ginger
- 1 teaspoon Sesame Oil
- 1 tablespoon Water
- Slice the eggplant in half lengthwise and score a criss-cross pattern into them to help retain the sauce.
- Brush the eggplant surface with oil and place onto a grill pan over stovetop (and cover) or in a toaster oven until the tops are a dark brown and the eggplant is cooked when you can pierce through easily with a skewer. It takes about 10 minutes for small eggplant in a toaster oven or 5-10 minutes on the grill pan.
- Give the sliced sides a good coating of Dengaku sauce then put under the toaster oven to get a little caramelization (be careful, this sauce will burn quickly).
- Garnish with sesame seeds/bonito flakes/spring onion. Serve immediately with rice.
- Place all the ingredients in a small pan, and stir over low heat. Adjust the consistency by adding drops of water. It should not be too runny, but should flow thickly, rather like a thick ketchup.