With the key ingredients of soy, sake, mirin, and miso it's possible to make a wide variety of Japanese sauces and flavours. This recipe calls for a 4:1 ratio of miso to mirin.
Along the coast of the Mediterranean sea, Asian grocery stores are sparse. I try to buy miso and mirin with no added sugars or preservatives because they have natural probiotic properties, and that makes the search more challenging and rewarding.
This simple recipe became an instant boat classic, paired with grilled fresh fish and vegetables.
INGREDIENTS / Cook time 15 min
1 Tbsp Miso paste
2 tsp Coconut Sugar or sweetener of choice
½ Tbsp Mirin
½ Tbsp Water
Garnishes: Sesame Seeds, Sliced Scallions, Sliced Nori (optional)
Slice the eggplants in half lengthwise. Score the white flesh of the eggplants with light crosshatch cuts.
Make the marinade by mixing the miso, coconut sugar, mirin and water well.
Heat up the pan with a little oil on high heat. Pan fry skin side down for a few minutes until the skin gets brown. Flip them and cover for another few minutes.
Brush the flesh side generously with the marinade. Broil in the oven or grill for 3-4 minutes until the marinade is bubbling.
Top with sesame seeds and chopped scallions, and enjoy!