AI-generated imageGinger-miso glazed eggplant skillet
Tender eggplant simmered with a ginger-miso glaze, without separately added sake or mirin. The miso itself may contain fermentation-produced or added alcohol; check its label.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and slice eggplant 2 cm thick; prepare ginger and scallion. Mix 25 g miso, 8 g sugar and 45 ml water smoothly.
- 02
Heat 15 ml oil over medium in a lidded skillet. Add eggplant and cook 4 minutes, turning, until lightly golden.
- 03
Add 30 ml water, cover and steam over medium-low for 5–6 minutes until chopsticks pierce even thick pieces easily; add a little water if drying.
- 04
Add 8 g ginger and miso sauce, simmer and stir over medium-low for 2–3 minutes until the sauce coats the eggplant lightly and excess liquid reduces.
- 05
Scatter 20 g scallion and divide into two portions; taste before considering more salt, as miso is salty.
Before you cook
Miso contains soy; depending on the product, wheat, barley, fish-based dashi or added ethanol may also occur. Fermentation itself can produce alcohol, so omitting sake and mirin does not guarantee an alcohol-free dish. Check specific ingredients and manufacturer guidance if avoiding alcohol strictly. Refrigerate leftovers within 2 hours at or below 4°C, consume within 3–4 days, and reheat to 74°C.
Allergens: soy
Image & source credits
AI-generated image.
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