Ingredients
The following ingredients have 4 Servings
- 2 large eggplants
- 2 dried red chillies
- 4 tbsp sake
- 3 tbsp mirin
- 4 tbsp castor sugar
- 2 tbsp shoyu
- 5 tbsp red miso
- 1/2 cup sesame oil
- 2 tbsp julienne of coriander
Instruction
- <p><strong>1. </strong>Cut the eggplants into three-centimetre dice. Crush the chillies in a mortar and pestle. Mix the sake, mirin, sugar and shoyu in a cup. In a separate bowl, mix the red miso with four tablespoons of water to soften the paste.</p> <p><strong>2. </strong>Heat the oil in a large pan and add the chilli. When the oil is smoking, add the eggplant, fry for about eight to 10 minutes until tender.</p> <p><strong>3. </strong>Lower the heat and add the sake mix, stir for two to three minutes, add the miso and cook, stirring, for another couple of minutes. Spoon on to a plate and sprinkle with coriander.</p> <p><strong> </strong></p>
