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Ingredients
1 lb Japanese eggplant (about 2 medium sized, long eggplants)
1 tablespoon sesame seed oil or vegetable oil
1/2 cup water
1 tablespoon mirin (optional) or sake (optional)
2 tablespoons light miso
1 teaspoon soy sauce
2 tablespoons sugar
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)
Directions
1Slice eggplant into 1/4-inch circles.
2Fry in sesame seed oil for a few minutes.
3Add water and mirin or sake and cover and simmer until tender.
4Mix miso, soy sauce and sugar in a small bowl.
5Add to the eggplant mixture and stir-fry.
6Optional: For a thicker “”gravy””, Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.
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