Eggplant in rich miso sauce


Serves 4



2 - Large eggplants

1-2 - dried red chillies

3 Tbs - Sake

3 Tbs - Mirin

3 Tbs - caster sugar

2Tbs - Shoyu

3Tbs - Dark red miso (aka miso, or hatcho miso)

6 Tbs - Sesame oil




1 - Cut the eggplant into bitesize pieces and place in a large colander, sprinkle with some salt and leave for 30 minutes to remove the bitter juices. Squeeze the eggplant by hand. Remove the seeds from the chillies and chop the chillies into small rings.


2 - Mix the sake, mirin, sugar and shoyu in a cup. In a separate bowl, mix the miso paste with 3 Tbs water to make a loose paste.


3 - Heat the oil in a large pan and add the chilli. When you see pale smoke rising from the oil, add the eggplant, and using cooking hashi, stir fry for about 8 minutes, or until tender. Lower the heat to medium.


4 - Add the sake mixture into the pan, and stir for 2-3 minutes. If the sauce starts to burn, lower the heat. Add the miso paste to the pan and cook, stirring for another 2 minutes. Serve hot.



Kazuko, E & Fukuoka, Y. Japanese Cooking. (London: Hermes House, 2004)