Nasu Dengaku

Cut 400 g japanese eggplant in half lengthwise, then score the flesh in a diamond pattern.

Heat 50 g sesame oil in a skillet over medium-high heat and fry the eggplant halves until golden brown.

In a small bowl, combine 60 g Awase miso, 30 g mirin, 15 g sake, and 15 g sugar.