• 2 eggplant, medium size
• ¼ cup Miso (みそ)
• 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or dry sherry
• 1 tbsp Sake (酒), Mirin (味醂), or white wine
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1 tbsp sesame seeds

Whisk Miso, Mirin, Sake and brown sugar together until smooth in a small bowl. Cut eggplant lengthwise and score with crosshatches, spread olive oil on a plate and coat cut sides. If using a grill with broiler, heat grill on medium high, and cook for 3-4 minutes on cut side. Rotate and turn on broiler, cook for 3-4 minutes, then flip to skin side down, spread Miso mixture evenly on cut side and cook for 3-4 minutes until bubbling and browning. When using an oven, cook in a large pan with a little extra oil skin side down for 3-4 minutes, turn over and cook for 3-4 minutes, then place on a cookie sheet covered in foil, spread Miso mixture evenly on cut side and broil for 3-4 minutes until bubbling and browning.