Trim and cut <quantity>1</quantity> eggplant lengthwise. Gently score each piece on a diagonal and cut them in half

Fill a bowl with <quantity>2<unit>cups</unit></quantity> water and add <quantity>2<unit>tbsp</unit></quantity> of salt. Mix well to dissolve

Add the eggplant pieces and let them soak for 10m to season

Cut <quantity>1</quantity> small dried red chili pepper into very small pieces with a pair of scissors

Add <quantity>6<unit>tbsp</unit></quantity> of miso and <quantity>3<unit>tbsp</unit></quantity> of sugar to a saucepan

Add <quantity>2<unit>tsp</unit></quantity> of mirin and <quantity>2<unit>tsp</unit></quantity> of sake

Add the chili and mix until incorporated

Place the saucepan over medium-low heat and stir for 5m. Turn off the heat when it starts to bubble

Add <quantity>3<unit>tbsp</unit></quantity> of white sesame seeds and mix. The chili-miso is ready

Pat the eggplant pieces dry and place them in a warm pan with <quantity>2<unit>tbsp</unit></quantity> of vegetable oil over low heat

Turn the heat up to medium and cover the pan with aluminum foil or a lid. Cook the eggplant for 4m until lightly colored on the bottom. Flip and cook until tender

Plate the eggplant on a dish garnished with shiso leaves and spread the Chili-Miso to taste on top of it

Top with thinly sliced scallions to taste. The nasu dengaku is ready

Enjoy! Pair it with a cold beer or some wine, and you will be set!