Nasu Dengaku

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

Heat the sesame oil in a large frying pan over medium heat. Place the Japanese eggplant halves flesh-side down in the hot sesame oil and cook for 5-7 minutes, or until the flesh is golden brown and tender. Flip the Japanese eggplant and cook skin-side down for another 3-4 minutes until the skin is slightly softened. Remove the Japanese eggplant from the pan and drain excess oil on Paper towels.

In a small saucepan, combine the Awase miso, Mirin, Sake, and Granulated sugar. Cook over low heat, stirring constantly, for 3-5 minutes until the mixture thickens into a glossy glaze.