Miso-Glazed Eggplant Over Charred Coals

Rinse soybeans and simmer in 2 cups water until very tender, about 40 minutes. Drain and blend to a rough paste.

Mince the garlic and ginger finely. Slice scallion at a sharp diagonal, separating white and green parts.

Rinse rice under cold water until water runs clear, then soak in fresh water for 20 minutes.

In a small saucepan over medium-low heat, combine the soybean paste, soy sauce, honey, minced garlic, and ginger. Stir continuously as the mixture simmers gently for 8-10 minutes until it thickens to a glossy, paint-like consistency that coats a spoon. Remove from heat and cool slightly.

Trim stem ends from eggplants. Quarter each lengthwise, creating 8 wedges. Score the flesh in a crosshatch pattern, 1cm deep, taking care not to pierce the skin.

Season the scored flesh generously with salt. Place cut-side up on a wire rack set over a sheet pan. Allow to drain for 20 minutes—this draws out bitter juices and seasons the flesh.

Pat the eggplant pieces completely dry with clean towels. Lightly brush the scored surface with half the miso glaze, working it into the cuts.

Prepare your binchōtan brazier and let coals burn to full white heat, approximately 15-20 minutes. The coals should emit radiant heat with no visible flame or smoke—clean, almost electric warmth.

Set the eggplant pieces cut-side down on an oiled iron wire grill positioned 8-10cm above the coals. Cook for 6-8 minutes until the skin is lightly charred and the flesh releases easily from the grill. Rotate once if hot spots appear.

Flip the eggplant cut-side up. Brush again with remaining miso glaze. Continue cooking 5-6 minutes, watching for the glaze to caramelize to a deep amber without burning. The flesh should yield gently when pressed.

Brush the glazed surface lightly with sesame oil. Finish with a pinch of white pepper. Scatter sliced scallion greens and sesame seed over the surface.

[" Use instant-read thermometer to verify rice reaches 165°F (74°C) internal temperature before serving."]

Plate eggplant over steamed rice, drizzling any remaining glaze from the pan. Serve immediately while the char is still aromatic.