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://ift.tt/aAPO3qT Free Frienjis on my Patreon can enjoy accompanying articles and watch the videos ad-free. Join us: https://ift.tt/wfIvMDa 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://ift.tt/lOnKFuf MY SHOP: https://ift.tt/vifKB5X BOOKS: Signed, personalized copies are available here: The Food Lab: https://ift.tt/s9NDFkx The Wok: https://ift.tt/GcU2Imj And my children's book, Every Night is Pizza Night: https://ift.tt/6QztXCd You can also buy my books anywhere books are sold, or from these online retailers: https://ift.tt/MVSDEu2 SUBSCRIBE Instagram: https://ift.tt/mp5HYyk TikTok: https://ift.tt/EBiwg4L Patreon: https://ift.tt/FUkSeiK Website: https://ift.tt/yMEulkZ 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


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