Dengaku is a classic miso sauce for grilled eggplant. Yuhi Che has prepared this Japanese specialty using our poppy seed miso. Definitely worth trying!
Ingredients:
- Eggplant – 1 piece
- Poppy miso – 2 tablespoons
- Water – 1 tablespoon
- Mirin – 2 teaspoons
Method:
- Combine all ingredients except the eggplant in a saucepan over low heat.
- Turn off the heat as soon as the mixture starts to bubble.
- Cut the eggplant in half and score both the inside and outside to allow for even cooking.
- Heat oil in a pan, place the eggplant halves, and grill until browned on both sides over low to medium heat.
- Pour the miso sauce over the grilled eggplant.
Enjoy!
