Description
The sauce is great with all kinds of grilled veggies, fish or even firm tofu. Eggplants are used in this recipe. Just warm the chilled sauce before using.
Ingredients
Scale
Grilled Eggplant
- 4 small Eggplants – cut in half lengthwise
- Vegetable oil for brushing
- Toasted Sesame seeds
- Bonito Flakes (optional)
Dengaku Sauce
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 1 tablespoon Cooking Sake
- 3 tablespoon Miso
- 1 teaspoon Grated Ginger
- 1 teaspoon Sesame Oil
- 1 tablespoon Water
Instructions
- Slice the eggplant in half lengthwise and score a criss-cross pattern into them to help retain the sauce.
- Brush the eggplant surface with oil and place onto a grill pan over stovetop (and cover) or in a toaster oven until the tops are a dark brown and the eggplant is cooked when you can pierce through easily with a skewer. It takes about 10 minutes for small eggplant in a toaster oven or 5-10 minutes on the grill pan.
- Give the sliced sides a good coating of Dengaku sauce then put under the toaster oven to get a little caramelization (be careful, this sauce will burn quickly).
- Garnish with sesame seeds/bonito flakes/spring onion. Serve immediately with rice.
Dengaku sauce
- Place all the ingredients in a small pan, and stir over low heat. Adjust the consistency by adding drops of water. It should not be too runny, but should flow thickly, rather like a thick ketchup.
- Prep Time: 5 mins
- Cook Time: 15 mins