Ingredients
1/4 cup white (shiro) miso
4 teaspoons grated ginger (about a 1-inch knob)
2 teaspoons toasted sesame oil
2 tablespoons mirin
1 teaspoon sugar
1 teaspoon soy sauce
2 small to medium eggplants cut into 1/2 inch slices
Vegetable oil for brushing
Kosher salt
Freshly ground black pepper
Toasted sesame seeds for garnish
Steps
- In a small bowl, whisk together the miso, ginger, sesame oil, mirin, sugar and soy sauce. Stir in 2 teaspoons water to loosen a little.
- Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with salt and pepper. Place on grill, and cook until softened and brown, 5 – 6 minutes. Flip eggplant slices, and cook until browned on bottom, about 2 to 3 minutes longer. (Alternatively, place on a sheet pan and broil in the oven for roughly the same amount of time).
- Brush top of eggplant slices with a thin layer of miso sauce and cook 1 minute longer. Remove to a serving platter, sprinkle with sesame seeds, and drizzle any extra miso sauce on top.
Tamagawa Salad 