Spicy Miso Eggplant
Thomas J. Story
A rich and flavorful dish with a spicy kick, this miso-glazed eggplant is perfect for sharing or as a hearty side dish.
This recipe, and others like it, can be found in the article “This Iconic Hawaiian Restaurant Gets Reimagined with a New Chef.”
How to Make It
1
Make the Su-Miso: In a small saucepan, stir together the sake, mirin, and sugar.
2
Bring to a boil and cook until the alcohol evaporates and the sauce thickens, 1 to 2 minutes.
3
Remove from heat and whisk in miso until dissolved. Let cool before using.
4
Prepare the eggplant: Heat oil in a deep frying pan or small pot until it reaches 350°F.
5
Fry the eggplant until golden brown and slightly soft. Drain on paper towels.
6
In a sauté pan, heat reserved oil over medium heat. Add garlic, Sichuan peppercorns, and chili flakes. Lightly sauté.
7
Toss the fried eggplant in the spicy mixture until coated.
8
Transfer to a serving dish with a rim. Drizzle Su-Miso sauce over the eggplant.
9
Garnish with green onions and cilantro. Serve immediately.
Ingredients
For the Su-Miso
1 tbsp sake
¼ cup mirin
¼ cup sugar
1 tbsp white (shiro) miso
For the Eggplant
2 cups neutral oil, 1 tbsp reserved
2–3 Japanese or round eggplants, cut into 3- or 4-inch wedges
2 tsp garlic, minced
1 tsp Sichuan peppercorns
1 tsp chili flakes
½ cup Su-Miso (ingredients above; recipe at right)
green onions, chopped
cilantro, roughly chopped
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