Ingredients
| 1 eggplant | |
| canola oil | |
| FOR THE MISO PASTE (SEE NOTE) | |
| 100g miso | |
| 25ml dashi stock (or water) | |
| 1 teaspoon sake | |
| 3½ tablespoons mirin | |
| 3 tablespoons sugar | |
| 1 egg yolk |
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Instructions
| 1. | Cut the eggplant in half lengthwise and cut off the skin side to make a flat piece approximately 1-2cm thick. |
| 2. | Heat the canola oil to 180°C, and deep fry the eggplant for around 3 minutes. |
| 3. | Wrap in paper towels to drain off the oil. |
| 4. | Put all the miso paste ingredients into a saucepan, whisking over a low heat. |
| 5. | Heat the oven to 220°C. |
| 6. | Spread the miso paste onto the deep-fried eggplant and put into the oven (or grill it) for around 5 minutes until nicely charred. |
| 7. | NOTE: You don’t need to use all the miso paste. It can be used for other vegetables or tofu. It can be stored for 2 weeks in the fridge. |
Food and recipe styling Naoya Higuchi / Photography Sam Stewart