1 medium egglplant, sliced in half, make criss-cross cut on the flesh
35 ml sake
35 ml mirin
55 grams Sugar
110 grams white miso
For the eggplant:
- Preheat the oven to 180 degrees. Drizzle a little olive oil over the eggplant and bake for 30 minutes or until soft, turning once.
- Change setting to broil. Smear miso to cover surface completely and return to oven until miso starts to bubble and caramelize.
For the miso glaze:
- Bring sake and mirin to a boil over high heat. Boil for 20 seconds.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When miso has dissolved, turn the heat up to high and add the sugar, stirring constantly. Remove once the sugars if fully dissolved and cool to room temperature.