Oil for deep frying or grilling
3 parts miso
4 parts sake
3 parts mirin
2 parts sugar
Cut the eggplant in half lengthwise. Heat the oil to 375 degrees. To test the temperature of the oil, drop the eggplant in the hot oil. It should first sink then fairly rapidly float to the surface. Fry the eggplant until golden brown, then drain on paper towels. (Alternate method: brush the cut side of the eggplant with oil and grill on the barbeque grill or under a broiler until tender.) To make the sauce, mix the dengaku ingredients in a saucepan. Bring to boil, then reduce heat for 20 min to 1 hour, stirring often. Cool and spread on top of each eggplant. Serve immediately.