Eggplant with Yuzu-miso Sauce
Grilled eggplant topped with a wonderfully fragrant yuzu-miso sauce. Yuzu-miso is a versatile sauce that goes well with a wide variety of ingredients.
Photographed by Shin Ebisu
Calorie count is per serving.
Excludes time spent cooling the yuzu miso.
- 1 Kamo eggplant
- 200 g white miso
- 4 tbsp sugar (35 g)
- 2 tbsp sake
- 1/2 tsp mirin
- 1/2 yuzu juice (freshly squeezed)
- 1 yuzu peel (grated)
- 3 tbsp white sesame oil
Combine the ingredients for the [Yuzu-miso] in a saucepan and place on medium heat. Once air bubbles appear on the surface and the alcohol has burned off, turn the heat to low and keep stirring the mixture. Once the mixture has become as thick as the original white miso, remove from the heat. When 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 rinse under water.
Blot off the excess water, then poke the cut surface and skin of the eggplant with a fork.
Heat the sesame oil in a frying pan. Line the eggplant on the pan with the smaller surface faced down to absorb some of the sesame oil, then flip the eggplant over. Wrap aluminum foil on a drop lid, and evenly press down on the eggplant. Once it has browned, flip the eggplant over and repeat so that both sides are cooked.
Pressing down on the eggplant pushes out the absorbed oil, which helps to cook it more quickly.
Serve the eggplant slices on a plate and top with plenty of yuzu-miso.
Place in a non-metallic container and store in the refrigerator to keep for about a week.