Sweet & Salty Miso Sauce
6 Japanese eggplants (or one big European one)
Oil for searing
Toasted sesame seeds, for garnish
For Dengaku Sauce:
1/4 c. (68g) white miso, or 2 T. (34g) white miso mixed with 2 T. (34g) red miso*
2 T. (30ml) mirin (sweet rice wine)
2 T. (30ml) sake
2 T. (25g) sugar
Stir all together in a small saucepan until well blended. Cook over medium heat, stirring constantly for 3-4 minutes, or until slightly thickened. Remove from stove and set aside.
To prepare eggplant:
Heat oil in a large frying pan over medium heat until shimmering. Wipe eggplant dry with a paper towel, then put them in the hot pan, cut side down. Cover and let sear on medium heat for 1-3 minutes (check often to make sure they don’t burn). Remove from pan and place on a foil-lined baking sheet.
Heat oven to 500°F (broiler setting) and broil eggplant close to heat for 2-4 minutes, until sauce bubbles and caramelizes. Check every minute, because it burns easily. Move eggplant to serving plate and sprinkle with toasted sesame seeds.
Can be served hot or at room temperature.
*White miso is sweet and red miso is salty. I make my Dengaku Sauce with all white miso, but if you mix it half and half with red miso, you’ll get a more savory sauce.
Eggplant with Miso Sauce is absolutely delish paired with Tasty Simmered Ginger Pork or Yakitori Chicken Mini-Burgers.
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Jonelle Patrick writes mystery novels set in Tokyo, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had