for those asking for my Very Non-Traditional and Totally Unresearched Lazy Gal's Nasu Dengaku Recipe 🍆🍆 @rosellebenedicto @sonzilla @mkaraya 🍆🍆 Ingredients:1 eggplant (usually half per person)1 tbsp of honey (use 1 tsp sugar if vegan)1 tsp sushi rice vinegar1 tsp sesame oil1 tbsp of miso (mine is organic and salt-reduced, so you may need to adjust the amount depending how salty yours is)1 tiny knob of finely chopped fresh ginger (like the tip of your thumb)Black + white sesame seedsMethod:Wash eggplant and place whole directly on your smallest stove burner flame, with gas on med heat.Rotate every couple mins so the whole eggplant is evenly charred, but the flesh is still firm. You may need to lower the heat to min to keep it from bursting.It's pretty annoying when the skin bursts and leaks everywhere, so I tend to keep an eye on it and stop it before then. I would say this whole charring thing takes about 10ish mins. It should smell nice and smokey. Put the hot eggplant into a container with a lid, so it steams and keeps the smokiness.Mix together all other ingredients above. I also added a little ABC sauce to mine (kecap manis or thick sweet soy) for colour but it's probably not essential.Meanwhile prep the rest of your meal. This pic shows a simple vegan Buddha bowl with quinoa + brown rice, steamed broc and beans, fried tofu cubes and homemade ginger veg pickle.Split the eggplant in half lengthways. Score the flesh almost to the skin in lines about 1cm apart. Cook in a pan with a little oil on med-high heat, flip to get even heat through it. You can throw a little water onto the cut inner side too, to help it steam and cook quicker. It should get pretty dark, and soft.Keep cooking until tender, then spoon the miso marinade into all the cuts. You can keep flipping and cooking it from here to make the sauce caramelise, but I like mine fresh (also it makes a goddamn mess). This step takes about 15mins or more depending on the size of your eggplant and how much it steamed in stage 1, but you can prep the rest of your food as it's happening.Add a dab of kewpie mayo (I used roasted garlic vegenaise) and shichimi, if using.DIG IN!