Miso Nasu

Wash Japanese eggplant, trim the stem, and cut each Japanese eggplant in half lengthwise. Score the cut side of each Japanese eggplant half in a crosshatch pattern, being careful not to cut through the skin.

Place the scored Japanese eggplant halves in a bowl of water for 10 minutes to remove bitterness and prevent discoloration. Drain thoroughly and pat dry with paper towels.

In a small saucepan, combine Awase miso, mirin, sake, granulated sugar, and Koikuchi soy sauce. Whisk until smooth.