Preparation Steps

• Gather all ingredients and prepare your cooking tools. This sets the stage for smooth cooking.
• Combine miso paste, sugar, mirin, sake, and dashi powder in a small saucepan. Simmer over low heat, stirring occasionally until the sugar fully dissolves and the mixture turns glossy.
• Cut each eggplant in half lengthwise and score the flesh diagonally in a crisscross pattern to help the flavors penetrate.
• Place the eggplant halves in a large bowl of water and soak for about 5 minutes to remove any bitterness.
• Remove the eggplant from water and thoroughly pat dry with paper towels.
• Wrap each eggplant half tightly in cling wrap and microwave on high for 5 minutes to soften the flesh.
• Set your oven to the grill setting and allow it to preheat.
• Heat olive oil in a frying pan over medium heat. Place the eggplant halves cut side down and cook until the surface is golden brown.
• Brush each eggplant half generously with about 1 tablespoon of the prepared miso glaze.
• Transfer the glazed eggplants to the preheated oven grill and cook for 3 to 5 minutes, until the glaze bubbles and caramelizes.
• Plate the miso eggplants, top with freshly grated ginger, sprinkle roasted sesame seeds, and garnish with chopped shiso leaves. Serve immediately.