Yaki Miso Nasu (Grilled Eggplant with Sweet Miso Sauce)

When I was living in Japan, I started the study of Aikido, a Japanese martial art. Back in those days, I had lots of time, and lots of energy. I worked half a day on Fridays, so I would go to the dojo and practice from 2-10! now that I think about it, it was pretty crazy.

My Friday routine continued after Aikido practice. I would go to the local izakaya (Japanese style pub) with a couple of the guys from my dojo. We would order large nama beer (draft beer) and tebasaki (grilled chicken wings). The local master of the
izakaya would also make special little dishes (kosara). One of those dishes was this dish, Yaki Miso Nasu. 


It is a relatively simple preparation. Make a tare (grilling sauce) of miso, sake, sugar and other spices. Slab it onto the eggplant and grill. Simple and delicious!







Yaki Nasu with Thai Chicken Satay


















Tare (Sauce)
1 Cup Dashi
2 tablespoons Sugar
2 tablespoons Mirin
1/2 cup miso (preferably 1/4 cup red and 1/4 cup white)
2 tsp cornstarch

4 small Japanese eggplants, cut in half lengthwise (you could also use 2 larger Chinese eggplants). I don't suggest you use Italian eggplants, as they retain too much water.
oil for brushing
Sesame seeds for garnish

Wisk all the Tare ingredients together to make the sauce. Heat over medium heat, stirring constantly, until the sauce thickens. Remove from heat.

Slice the eggplants lengthwise. Score with a pairing knife in a criss-cross pattern (This will help the tare absorb more deeply into the flesh)

Fire up the ol' barbe, and brush the eggplants with some oil on the flat side. Also place some oil on the grill. Place the eggplant on the grill, flat side down, for a few minutes until you get some nice grill marks on the eggplants. Flip and give the flat side with a good basting with the tare. and continue to cook until the eggplants get soft, the tops turn a nice brown and carmelize and the flesh is cooked through.

You can also do this with a broiler in your oven if you dont have a bbq. But the traditional slow cook methodology of the coals really make this dish!

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