Ingredients (serves 2):
- 6 oz. eggplants, Japanese preferred
- Bowl of water for soaking the eggplants
- 1 Tbsp. vegetable oil
- 3 Tbsp. water
- 1 Tbsp. sake (rice wine)
- 1/2 tsp. sugar
- 1/2 tsp. soy sauce
For Miso Sauce:
- 4 oz. shiromiso (white miso paste)
- 3 Tbsp. sake (rice wine)
- 2 Tbsp. sugar
- 1 egg yolk
Peel eggplants lengthwise forming stripes, leaving on half the skin, and cut into bite sized pieces (if using American eggplants, remove all of the skin). Let soak in a bowl of water to reduce bitterness for about 3 minutes.
In a small sauce pan, place all ingredients for miso sauce. Cook over low heat while mixing with a wooden spoon. When the mixture is thick as mayonnaise, turn off the heat and set aside.
Drain eggplants and pat dry with a paper towel.
Heat oil in a frying pan over medium heat, sauté eggplants on both cut sides until light brown.
Add all other seasonings in the pan (except miso sauce), and cook for 1 minute.
Place eggplants on a plate and drizzle miso sauce.