Grilled Eggplant with Sweet Miso Sauce

Cut the eggplant in half lengthwise and score each half with a cross-hatching pattern. Lightly salt the eggplant and place on a rack, cut side down, for 20 minutes. Wash off the salt and pat dry. Heat a grill pan to very hot, and place the cut side down and cook for 5 minutes. Turn over and cook another few minutes. Transfer to a platter and hold. To make the sauce, mix all the ingredients together, except for the dashi, and place in a small sauce pan. Heat to warm through, adding enough dashi to create a smooth sauce. Drizzle the warm sauce over the eggplant and serve. Optional: Garnish with sesame seeds.