Eggplant with Yuzu-miso Sauce
Photographed by Shin Ebisu
Yoshihiro Takahashi &
Eiichi Takahashi &
Excludes time spent cooling the yuzu miso
- 1 Kamo eggplantNote
Big, round eggplant originating in the Kyoto region
- 200 g white miso
- 4 tbsp sugar (35 g)
- 2 tbsp sake
- 1/2 tsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1/2 yuzu juice (freshly squeezed)
- 1 yuzu peel (grated)
- 3 tbsp white sesame oil
Combine the ingredients for the [Yuzu-miso] into a sauce pan, mix together and place on medium heat. Once air bubbles appear on the surface of the mixture and the alcohol is gone, turn the heat to low and keep stiring the mixture further. Once the mixture has become as thick as the original white miso, remove from the heat. Once the mixture has cooled, add in the ingredients for[A].
Cut the stem and end bit off of the eggplant. Cut the eggplant in half crosswise, peel, and then briefly rince under water.
Blot off excess water, then poke the eggplant throughout the cut surface and skin with a fork.
Heat the sesame oil in a frying pan. Line the eggplants on the pan with the smaller cut end faced down to absorb some of the sesame oil, then flip the eggplant over. Wrap aluminium foil on a drop lid, and evenly press down on the eggplant. Once it has properly browned, flip the eggplant over and repeat so that both sides have been cooked.
Pressing on the eggplant pushes out the absorbed oil, which helps heat it more quickly.
Serve the eggplants on a plate, and top with plenty of the yuzu-miso.
Place in a non-metallic container and store in the refridgrator to keep for about a week.