Japanese cuisine · Vegetable Dishes

Nasu no Shigiyaki

Eggplant slices pan-fried in sesame oil, brushed with sweet miso sauce and sprinkled with sesame.

Ingredients · for 4 servings

• 600 g long Asian eggplants
• 4 tbsp sesame oil
• 3 tbsp miso paste
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake
• 2 tbsp dashi (or water)
• 1 tbsp toasted sesame seeds
• 1 spring onion

Instructions

1. Halve the eggplants lengthwise, score the cut sides in a diamond pattern and then cut the halves crosswise into 3 cm wide pieces.
2. Stir miso paste, mirin, sake, sugar and dashi smooth in a small bowl until a thick, spreadable sauce forms.
3. Heat sesame oil in a nonstick pan and fry the eggplant cut-side down for 4–5 min. over medium heat until golden brown.
4. Turn the pieces, add 1 tbsp water, cover the pan and steam for 5–6 min. until the flesh is soft and yields easily to a spoon.
5. Remove the lid, spoon the miso sauce over the eggplant and reduce uncovered for 2 min. until it clings glossily to the pieces and smells lightly caramelized.
6. Arrange on a platter, sprinkle with sesame seeds and fine spring onion rings and serve hot.