Leftover sauce can be stored in the fridge for several months. It is delicious on tofu, grilled mushrooms, leeks, capsicum, daikon and mochi rice cakes. If the mixture becomes hard in the fridge, soften with sake or mirin.
Eggplant with sweet miso sauce
500g black or dark red miso paste
1 egg yolk
400g sugar
Sake or mirin
1 large eggplant
Vegetable oil, for frying
For sauce, combine miso paste and egg yolk in a pan and stir over low heat until egg yolk is thoroughly mixed with miso. Add sugar and stir well. If mixture is too thick, add a small amount of sake or mirin and stir until the mixture is the consistency of a thick paste. Slice eggplant into 1cm thick rounds and prick each slice in about 4 places with a fork. Shallow fry rounds on both sides in hot vegetable oil until golden then drain on a cake rack. Spread generously with sauce and place under a hot grill for 2-3 minutes or until sauce is warm.
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