Miso-Glazed Japanese Eggplant
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Author Notes: The caramelized miso glaze is perfect for these 'Ichiban' variety of Japanese eggplant, which I picked from my backyard vegetable garden a few moments before cooking. The sesame oil add adds a nutty flavor and aroma, which is a distinctive characteristic of Asian cooking. Adapted from Kenji Lopez-Alt at Serious Eats. - daisyt13
Serves 4
- 2 tablespoons mirin, Japanese sweet rice wine
- 2 tablespoons sake
- 1/4 cup white, or "shiro" miso
- 1 tablespoon sugar
- 1 teaspoon sesame oil, or to taste
- pinch of salt
- 4 Japanese egglant, stemmed, split in half, and cut into 3- to 4-inch pieces
- vegetable oil, as needed to coat eggplant
- 2 toasted sesame seeds, for garnish
- 2 tablespoons sliced green onions, for garnish
- Adjust oven rack to 6" from the heating element and preheat broiler to high heat.
- Combine mirin, sake, miso, sugar, sesame oil, and salt in a small bowl and mix until well-combined. Taste to adjust seasoning. Set aside.
- Score eggplant slices in a cross-hatch pattern and coat completely with vegetable oil. Broil eggplant, cut-side down, for about 5 minutes. Turn over and continue to cook until almost tender, about 3 – 4 minutes longer.
- Remove from heat and brush the miso glaze on the cut surface of the eggplant and place on a broiler pan, cut-side up. Broil until completely cooked and the glaze has caramelized, about 3 – 5 minutes.
- Garnish with toasted sesame seeds and scallions.
- This recipe was entered in the contest for Your Best Soy
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8 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Made this tonight. Delicious!! Very subtle, and so easy to make, too. ;o)
10 months ago aargersi
Abbie is a trusted source on General Cooking.
I have made this twice now, and plan on making it again this weekend. Absolutely LOVE it - the crisp edged tender eggplant, the caramelized miso glaze - I must confess I ate the whole first batch myself, in one sitting, without blinking an eye. I also passed this recipe on to a few friends and all reports back have been super positive.
10 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
What a wonderful-looking recipe. I've been using the cross-hatch cutting for both eggplant and zucchini when grilling them, having seen the technique's benefits when making monkeymom's really tasty criss-cross eggplant (here on FOOD52). I'm definitely putting this on the must-try list! We love eggplant, and I can get gorgeous Japanese eggplant at our Asian farmers' market practically year round here. So looking forward to trying this. Thanks so much for posting it. ;o)
10 months ago PistachioDoughnut
I love eggplant and this is a keeper...
10 months ago aargersi
Abbie is a trusted source on General Cooking.
I am getting a new stove today and I will FINALLY have a working broiler - may have to christen it with this - sounds absolutely delicious!!!