• Eggplant2
• Melting cheeseto taste
• Shiso leaves4
• White sesame seedsto taste
• ★Miso2 tbsp
• ★Sugar1 tbsp
• ★Water1 tbsp
• ★Sake1 tbsp
• ★Mirin1/2 tbsp
• Salad oil (for stir-frying)2 tbsp
• Sake (for steaming)1 tbsp

1. 1

   Add 2 tbsp miso, 1 tbsp sugar, 1 tbsp water, 1 tbsp sake, and 1/2 tbsp mirin to a small saucepan. Over medium-low heat, stir well with a spatula until the mixture becomes thick and paste-like, then remove from heat.

2. 2

   Shred the shiso leaves. For a neat result, stack them, roll tightly, then slice.

3. 3

   Remove the stem from the eggplant and cut it in half lengthwise. Using a knife, score the inside and sides in a crosshatch pattern to a depth of about 1 cm.

4. 4

   Heat 2 tbsp salad oil in a frying pan and place the eggplant with the scored side down. Cook until golden brown.

5. 5

   Once golden, reduce heat to low, pour in 1 tbsp sake for steaming, cover with a lid, and steam until the eggplant becomes tender.

6. 6

   When the eggplant is soft, remove the lid and spread the miso paste you prepared earlier on top.

7. 7

   Top with cheese, add 1 tsp water, cover with the lid, and increase heat to medium. Once the cheese is melted, sprinkle with white sesame seeds and shiso leaves to finish.

Since miso has a strong flavor, applying too much can make the dish overly salty. Adjust to your taste preference.

• Calories280 kcal
• Protein8 g
• Fat18 g
• Carbs20 g
• Sodium1.8 g