How to Make Miso-Glazed Eggplant (Nasu Dengaku) | Kenji Eats Japan

Kenji Eats Japan is a summer-long series inspired by my travels through Japan. Super Frienjis on my Patreon enjoy exclusive access to written recipes from this series, including this Nasu Dengaku: https://frienji.kenjilopezalt.com/posts/how-to-make-miso-165644523 Free Frienjis on my Patreon can enjoy accompanying articles and watch the videos ad-free. Join us: https://frienji.kenjilopezalt.com/posts/introducing-eats-162823119 Watch the full series: https://youtube.com/playlist?list=PLKVyj94PRGeg&si=TlmbeVSLtjM8pR1U 🍣🍡🍚🍱 🍣🍡🍚🍱 Joining my Patreon, purchasing my books and products, and subscribing to my social media channels is the best way to support my work. You can get any of my books (The Food Lab, The Wok, and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji MY SHOP: https://www.kenjilopezalt.com/shop BOOKS: Signed, personalized copies are available here: The Food Lab: https://booklarder.com/products/the-food-lab-better-home-cooking-through-science1 The Wok: https://booklarder.com/products/the-wok And my children's book, Every Night is Pizza Night: https://booklarder.com/products/every-night-is-pizza-night1 You can also buy my books anywhere books are sold, or from these online retailers: https://www.kenjilopezalt.com/books SUBSCRIBE Instagram: https://www.instagram.com/kenjilopezalt/ TikTok: https://www.tiktok.com/@j.kenji.lopezalt Patreon: https://www.patreon.com/kenjilopezalt Website: https://www.kenjilopezalt.com/ CREDITS Shot By: Kenji López-Alt, Lena Davidson, Erin Kelly, Edited By: David Zimmermann and David Hudson Produced By: Kenji López-Alt, Lena Davidson, Erin Kelly