Fried Aubergine in Miso sauce

This dish is best served hot. Eggplant is a favorite at home and this recipe is pretty easy to make.

Castor sugar is optional. I omitted it as i don't like it too sweet.

This recipe is adapted from a Japanese cookbook by Emi Kazuko

Ingredients
2 japanese eggplant - (i used 7" long ichiban from my garden)
3 Tbsp sake
1-2 Tbsp mirin
3 Tbsp soy sauce (or shoyu, if you have it)
3-4 dry red chilies, coarsely broken (remove the seeds or use less if you don't like the heat)
2 Tbsp red miso
5-6 Tbsp sesame/canola oil (or any other oil of your choice)

Preparation

1. Cut the eggplant into 1" cubes
2. sauce: mix the sake, mirin, soy sauce and red miso; set aside
3. heat the oil in a pan
4. add the dry red chiles and sautee for about 10 seconds or so (don't let it burn)
5. add the aubergine/eggplant and toss it around to coat it with oil in the pan and let it get fried a little
6. when eggplant looks partially cooked (firm, but not raw), add the sauce from step 2
7. stir gently over medium-high heat until sauce coats the eggplant and cook till eggplant looks well done
8. serve on the side with sushi tower or nigiri-zushi