Japanese Eggplant With Miso
A recipe passed on by australian chef simon bryant which he obtained on a trip to japan.
Steps
In a bowl mix together miso , sugar , sake , mirin , sake and egg yolk.
Wash eggplant and cut lengthways in 1cm thick pieces.
Sprinkle with salt and leave hour.
Rinse , pat dry then brush with a little veg oil on both sides.
Either bbq , grill or panfry eggplant until soft.
Spread one side with miso mix , and sprinkle with sesame seeds.
Grill for a few minutes until the miso bubbles on top.
Serve , garnished with a little julienned spring onion greens.
Ingredients
miso, sugar, mirin, sake, egg yolk, eggplants, salt, white sesame seeds, five-spice powder, vegetable oil, green onions