From my kitchen in Japan
This is a small dish with a big flavor. It works well when you want a vegetable side that can stand next to rice or a drink instead of disappearing into the background.
Ingredients
- Eggplant250 g
- Sake1 tbsp
- Mirin1 tbsp
- Miso1 tbsp
- Sugar1/2 tbsp
- Soy sauce1/2 tsp
- Water100 ml
- Vegetable oil1/2 tbsp
How to make it
- Mix sake, mirin, miso, sugar, soy sauce and water until smooth.
- Cut the eggplant into round slices.
- Heat the oil and fry the eggplant until tender, then add the miso mixture and cook until the eggplant is glazed.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro