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Nasu no Dengaku (Japanese Style Fried Eggplant with Miso Sauce) -
'Japanese Cooking: Contemporary & Traditional' by Miyoko Nishimoto
Schinner

4 japanese eggplants
oil for frying or grilling

for the Dengaku (sweet Miso sauce)
1/3 cup mild white miso
2 tbsp mirin
3 tbsp sugar or other sweetener

Cut the eggplants in half lengthwise. Heat the oil to 375F, or until
the eggplants dropped in the hot oil first sink but fairly rapidly
float to the surface. Fry until golden brown, then drain on absorbent
paper. (alternatively, the cut side of the eggplants can be brushed
with oil and grilled on the hibachi or BBQ grill, or under a broiler
until tender). Mix the remaining ingredients to make the dengaku and
spread on top of each eggplant. Serve immediately.

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