Eggplant With Miso
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅜cup sweet white miso
- ¼cup sugar
- 2tablespoons sake
- 3tablespoons mirin
- 6tablespoons vegetable oil
- 4medium Japanese eggplants, halved lengthwise
- Toasted sesame seeds
For Den Miso
For the Eggplant
Preparation
- Step 1
Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Simmer 5 minutes, stirring constantly. Remove from heat.
- Step 2
In large skillet, heat 3 tablespoons oil over medium-high heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Remove to plate. Repeat with rest of oil and eggplant.
- Step 3
Lay eggplants, cut side up, on a serving plate. Spoon over den miso, and sprinkle with sesame seeds.
Private Notes
Comments
I was out of mirin, so used a little more sake, less sugar because, and cayenne and Japanese pepper for heat, scallion garnish
The sauce is way too sweet. I upped the alcohol, used coconut sugar which I reduced by half and it was still too sweet. Afterward, I noticed there were other miso eggplant recipes in the app that used way less sugar. I don’t recommend this recipe.
Yum. What a brilliant, easy way to gussy up eggplant. I had about a dozen fairytale eggplants, which I halved and fried, putting them on paper towels to sop up residual oil. Then tossed them with the miso sauce. Two of us devoured them.
The two notes here have substantially altered the recipe. The sauce is very similar to Roy Yamaguchi’s famous butterfish marinade. If you want delicious, make this as written.