Nasu dengaku is a staple of Japanese izakaya menus: eggplant that's soft and almost custardy inside, topped with a glossy, caramelised miso glaze.
The glaze is a pantry classic called dengaku miso, made from miso, mirin, sake and sugar. It's equally good on tofu, so make a double batch.
Serve as a side with rice and grilled fish or chicken, or as a vegetarian main.
