Sweet-miso glazed eggplant, or which I am more comfortable to call "nasu dengaku, | なす田楽", is a VERY easy recipe which involves a homemade sweet miso sauce and eggplant which I sometimes grill, fry or roast.
I've done this recipe at a family friend's gathering for dinner, together with other dishes, but this one became the highlight of the night. Everyone loved the sauce and even used it to dress their fresh cucumbers and lightly grilled tofu. Now I owe everyone this recipe. Sorry it's late! Been having difficulty getting myself to blog again. But this one's standardized now! ^_^
Tips and Tricks
This dish tastes good even after the eggplant has lost heat. But you will be surprised at how wonderful it can taste when the eggplant is still hot! My technique is, of course, either cook the eggplant just before it is eaten or; toast the sweet-miso-glazed eggplant in the toaster just before eating. If you want to have it in your bento, it is possible. Just don't mix the sauce and the eggplant and be prepared to be attracted to a possibly off-colored eggplant. ^_~ just close your eyes and it can taste as good as freshly... no. Freshly cooked is still best, but it tastes good even when packed for a later meal.
The technique in making the sauce is cooking it under low heat all the way through and; using a small saucepan so as to make it very easy to handle. When using wide pans, the sauce unnecessarily spreads out, letting the circumference of the mixture burn fast.
As for the kind of miso, if you can't find 58% less salt, just get any white miso and adjust the mirin and sugar first on the recipe. I've tried using red miso, but it didn't taste as good. I bet a mix of red and white miso will be amazing but I haven't tried that so far.
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.