Nasu no Dengaku (Japanese Style Fried Eggplant with Miso Sauce) - 'Japanese Cooking: Contemporary &
Traditional' by Miyoko Nishimoto Schinner
4 japanese eggplants oil for frying or grilling
for the Dengaku (sweet Miso sauce)
1/3 cup mild white miso 2 tbsp mirin 3 tbsp sugar or other sweetener
Cut the eggplants in half lengthwise. Heat the oil to 375F, or until the eggplants dropped in the
hot oil first sink but fairly rapidly float to the surface. Fry until golden brown, then drain on
absorbent paper. (alternatively, the cut side of the eggplants can be brushed with oil and grilled
on the hibachi or BBQ grill, or under a broiler until tender). Mix the remaining ingredients to make
the dengaku and spread on top of each eggplant. Serve immediately.