Japanese Eggplant Miso Recipe

Japanese eggplants: These are smaller and more tender than regular eggplants, with a slightly sweeter flavor.

Miso paste: A fermented soybean paste that provides a rich umami flavor.

Soy sauce: A salty, savory sauce made from fermented soybeans.

Mirin: A sweet rice wine used in Japanese cooking to add sweetness and depth of flavor.

Sugar: Adds a touch of sweetness to balance the savory elements.

Vegetable oil: Used for cooking the eggplants and garlic.

Garlic: Adds a fragrant, savory note to the dish.

Toasted sesame seeds: Provides a nutty flavor and a bit of crunch for garnish.

When cooking eggplants, make sure to slice them evenly to ensure they cook uniformly. To prevent them from absorbing too much oil, you can lightly salt the slices and let them sit for about 15 minutes. This draws out excess moisture. Pat them dry with a paper towel before adding them to the skillet. This technique helps achieve a better texture and prevents the eggplants from becoming too greasy.

• Japanese eggplants - Substitute with regular eggplants: Regular eggplants can be used as they have a similar texture and flavor, though they are slightly larger and may need to be cut into smaller pieces.

• Miso paste - Substitute with soybean paste: Soybean paste can mimic the umami flavor of miso, though it may be slightly saltier.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar salty and savory flavor profile.

• Mirin - Substitute with rice vinegar and sugar: Mixing rice vinegar with a bit of sugar can replicate the sweet and tangy flavor of mirin.

• Sugar - Substitute with honey: Honey can provide a similar sweetness and adds a slight floral note.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet flavor that complements the dish well.

• Toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds can add a similar crunch and nutty flavor.

• To store your Japanese eggplant miso, allow it to cool to room temperature. Transfer the dish to an airtight container. It will keep in the refrigerator for up to 3-4 days.
• For freezing, let the eggplant cool completely. Place it in a freezer-safe container or a resealable freezer bag. Label the container with the date. The dish can be frozen for up to 2 months.
• When ready to enjoy, thaw the eggplant miso in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, adding a splash of water if necessary to prevent sticking.
• If you prefer, you can also reheat the dish in the microwave. Place the eggplant in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• For best results, avoid freezing the dish with the toasted sesame seeds. Instead, add fresh sesame seeds after reheating to maintain their crunchy texture and nutty flavor.
• If you plan to make this dish ahead of time, consider preparing the miso mixture separately and storing it in a small container. This way, you can add it to freshly cooked eggplants for a more vibrant flavor.
• When storing leftovers, ensure the garlic and miso mixture are well-coated on the eggplants to maintain their rich taste and prevent drying out.
• For a quick meal prep, slice and pre-cook the eggplants in advance. Store them in the refrigerator and simply reheat with the miso mixture when ready to serve.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the leftover Japanese eggplant miso in the skillet.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes until the eggplants are heated through.

• Microwave Method:

  1. Place the leftover Japanese eggplant miso in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the eggplants halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Japanese eggplant miso in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes until the eggplants are thoroughly heated.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Japanese eggplant miso in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 10 minutes.
  4. Check to ensure the eggplants are heated through and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Japanese eggplant miso in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired warmth and crispiness before serving.

• Mixing bowl: Use this to combine the miso paste, soy sauce, mirin, and sugar into a smooth mixture.

• Skillet: This is essential for cooking the garlic and eggplants evenly over medium heat.

• Spatula: Helpful for stirring the garlic and eggplants, and for mixing the miso mixture into the eggplants.

• Measuring spoons: Use these to measure out the miso paste, soy sauce, mirin, sugar, and vegetable oil accurately.

• Knife: Necessary for slicing the Japanese eggplants and mincing the garlic.

• Cutting board: Provides a safe and clean surface for slicing the eggplants and mincing the garlic.

• Toaster or small pan: Used for toasting the sesame seeds to bring out their flavor.

• Serving dish: For presenting the finished dish with the garnished sesame seeds.

Prepare the miso mixture in advance: Mix miso paste, soy sauce, mirin, and sugar ahead of time and store it in the fridge.

Pre-slice the eggplants: Slice the Japanese eggplants and store them in an airtight container in the fridge.

Use a garlic press: Mince the garlic quickly with a garlic press to save time.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them for future use.

Cook in a large skillet: Use a large skillet to cook more eggplants at once, reducing cooking time.