Aubergine With Miso Recipe

• 1/2 c. sesame seeds canola oil for frying
• 4 x Japanese aubergine - (6 ounce ea)
• 1 c. Den Miso (see below) Pickled ginger and plums optional garnish
• 1 1/2 c. white miso
• 3/4 c. sugar
• 3/4 c. sake
• 3/4 c. mirin

1. For the Den Miso: Combine miso and sugar in the top of a double boiler.
2. Add in sake and mirin, and whisk to combine using a heavy whisk.
3. Cook over boiling water, stirring frequently till the sugar is dissolved and the color begins to darken, 30 to 45 min.
4. Remove from heat, and cold.
5. (
6. Makes about 2 1/2 c.)
7. Heat oven to 350 degrees.
8. Spread sesame seeds on a baking sheet.
9. Bake till golden brown, about 5 min.
10. Remove to a shallow dish to cold.
11. Increase heat to broil.
12. Line a baking sheet with paper towels.
13. Set aside.
14. Heat 2 inches of oil to 360 degrees in a large heavy-bottomed saucepan.
15. Halve aubergines lengthwise with flesh side scored in a cross-hatch pattern.
16. Place aubergine in saucepan, skin-side up, and cook for 1 minute.
17. Turn, and cook for 30 seconds.
18. Remove to paper-towel-lined baking sheet to drain.
19. Transfer aubergine, skin-side down, to an unlined baking sheet.
20. Spread each aubergine half with slightly more than 1 Tbsp.
21. den miso.
22. Broil to heat through, about 30 seconds.
23. Sprinkle with toasted sesame seeds, and garnish with pickled ginger and plums.
24. This recipe yields 6 to 8 servings.
25. Comments: Miso is a fermented soybean paste which comes in a wide variety of flavors, colors, textures, and aromas.
26. It is used in dressings, for pickling, as a spread for grilled foods, and as a base for soup.
27. All miso falls under three basic categories: komemiso, miso made with rice and soybeans; mugimiso, miso made from barley or possibly rye and soybeans; and mamemiso, miso made from soybeans alone.
28. Miso is produced by crushing boiled soybeans and injecting them with a yeastlike mold cultivated with a barley, soybean, or possibly rice base.
29. The mix is then allowed to mature from six months to three years.
30. The darker the miso, the longer it has been fermented.
31. Darker miso, that is saltier and stronger, is used in more robust-flavored dishes.
32. The lighter-colored varieties are generally used in more delicate soups and dressings.

sesame seeds canola oil, ginger, white miso, sugar, sake, mirin

Taken from cookeatshare.com/recipes/aubergine-with-miso-71810 (may not work)