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:

  1. Preheat the oven to 180 degrees. Drizzle a little olive oil over the eggplant and bake for 30 minutes or until soft, turning once.
  2. 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:

  1. Bring sake and mirin to a boil over high heat. Boil for 20 seconds.
  2. 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.



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