My Mother'sMiso Shiso Leaf for Cooked White Rice

• 20 to 40 Shiso leaves
• 1/4 Onion (large)
• 1 Eggplants
• 2 tbsp Sesame seed oil
• 4 tbsp Miso
• 2 tbsp Mirin

1. Cut the onion and eggplant into small pieces.
2. Cook them with sesame oil for about 6 to 10 minutes over low heat.
3. Cook until the oil comes out from the eggplant, then add the chopped shiso leaves.
4. When the shiso leaves change their colour, add the seasonings and keep cooking until glazed.

leaves, onion, eggplants, oil, mirin

Taken from cookpad.com/us/recipes/169027-my-mothersmiso-shiso-leaf-for-cooked-white-rice (may not work)