Name: Eggplant with Ginger Miso and Sesame
Cook time: 30 min
Total time: 30 min
Yield: Serves — 2
Cuisine: Japan
Ingredients: 2 teaspoons pickled ginger juice; 80 g (2¾ oz) barley miso paste; 1 teaspoon caster sugar; 2 teaspoons diced ginger; 100 ml (3½ fl oz) mirin; 100 ml (3½ fl oz) sake; 2 black Nadia eggplants; vegetable oil for shallow-frying; 2 teaspoons toasted sesame seeds

Preparation info

Serves —
2

Difficulty
Medium
Ready in
30 min

Appears in

Masu

By Nic Watt

Published 2016

About

This is a really classic and simple Japanese miso dish. Served at many little local restaurants, it is a must-have with chicken yakitori. I have created several renditions of eggplant and miso, but find this ginger and barley miso combination to be the best.

Ingredients

100 ml (3½ fl oz) sake
100 ml (3½ fl

Method

Combine the sake and mirin in a small saucepan on a high heat and flame off the alcohol. Add the diced ginger and caster sugar and reduce by half.

Add the miso and ginger juice, and cook gently for a couple of minutes to evenly incorporate the miso with the liquid. Allow to cool at room temperature.

Halve the eggplants lengthways and score the flesh a few times in a criss-cross