← Nouns Cooking · Japanese

Ingredients

• 2 Japanese aubergines (or 1 large aubergine)
• 2 tbsp Vegetable oil
• 3 tbsp Miso paste
• 1½ tbsp Sugar
• 1½ tbsp Mirin
• 1½ tbsp Sake
• 1 tsp toasted sesame seeds
• 1 Spring onion, finely sliced (optional)

Method

1. Halve the aubergines lengthwise. Score the cut side in a criss-cross about 1 cm deep, without cutting through the skin.
2. Stir the miso, sugar, mirin and sake in a small pan over low heat for 2 min, until smooth and glossy. Take off the heat.
3. Heat the oil in a frying pan over medium heat. Cook the aubergines cut side down for 4–5 min, until golden, then flip, cover and cook for 3–4 min until completely soft.
4. Heat the grill to high. Lay the aubergines cut side up on a tray, spread the miso glaze over them and grill for 2–3 min, watching closely, until bubbling and spotted dark brown.
5. Scatter with sesame seeds and spring onion and serve hot.

Tips

• The sugary glaze burns fast under the grill, so stay close.
• Contains soy. Choose a wheat-free miso to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Chopstick Chronicles RecipeTin Japan Japanese Cooking 101