Dengaku is a classic Japanese miso glaze often brushed over tofu, konjaku and eggplant; the latter, nasu dengaku, is the inspiration for this rice bowl. While the eggplant is usually grilled or fried, then glazed with the sauce, I’ve instead roasted the eggplant in the oven, then continued to cook it with the dengaku glaze to caramelise and deepen the flavours. Serve it on rice with dressed mustard greens for a comforting and quick midweek dinner. I like to use Inaka miso here, a rustic red style with deep, rich flavour.