Miso Eggplant

• 2 tablespoons brown sugar
• 2 tablespoons mirin
• 2

In a small bowl, whisk together the brown sugar, mirin, miso, and soy sauce. Set aside.

Heat the oil in a large skillet over medium-high heat. Brown the eggplant on all sides, cooking until tender. Add the miso mixture and stir to coat. Remove from the heat and let cool. Use this filling as directed for onigiri.