NASU DENGAKU

Servings: 6

Author:

Prep Time
5 minutes

Cook Time
1 hour, 5 minutes

Total Time
1 hour, 10 minutes

Main Course Side

Asian Japanese

🧂 Ingredients

1 For the sauce, combine miso and sugar in a medium-size, heavy-bottomed saucepan.
Whisk in sake and mirin. Over low heat, bring to a simmer and cook, frequently
stirring, until sugar dissolves, color darkens, and it has the consistency of a
thick sauce—approximately 45 minutes. Sauce can be made up to a day in advance
and should be refrigerated. When ready to use, reheat in a pan on low heat for
2–3 minutes.
2 Preheat oven to 425°F.
3 Cook bacon in a small skillet over medium heat, stirring often, until crisp,
about 5 minutes. Remove from heat and set aside.
4 Cut eggplants in half lengthwise. Use the tip of a paring knife to score cut
sides in a crosshatch pattern. Brush scored sides with olive oil, then spread 1
teaspoon of miso mixture over each half. Place on parchment-lined baking sheet.
Roast eggplant for about 20 minutes, until tender and browned.
5 Sprinkle with sesame seeds, chives, and bacon, and serve.