Miso-glazed aubergine (Nasu dengaku)

1. Halve the aubergines lengthways and score the flesh in a 1 cm crosshatch, without cutting through the skin.

2. In a small pan, cook the white miso with the mirin, sake and sugar over low heat for 2-3 minutes, stirring, into a glossy, thick glaze.

3. Brush the cut sides of the aubergines with the oil and fry cut side down in a frying pan for 5 minutes, then turn, cover and cook for 5-6 more minutes until completely soft.

4. Heat the grill, place the aubergines cut side up on a tray and spread thickly with the miso glaze.

5. Grill for 2-3 minutes until the glaze bubbles and caramelises in places – watch closely as it burns quickly.

6. Sprinkle with sesame seeds and serve warm.

Tip: Dengaku is an ancient dish linked to temple festivals, originally made with tofu grilled on skewers. White miso is sweeter and milder; if you only have darker miso, add a little extra sugar.