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Many years ago when we first moved to Australia from Singapore, I was on a Japanese food bender. I trawled every weekend market for the perfect Okonomiyaki and sat at many sushi trains sampling as many Agedashi Tofus, Sashimis, Inari and Nigiris as I could. But I never tried Nasu Dengaku, until one fine day when Hayden Quinn came over to my (then tiny) kitchen for a cooking and filming session. I cannot remember what I cooked, but the memory of Hayden's Miso Glazed Eggplant that he cooked that day is still fresh in my mind.

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