Name: Miso Eggplant Itame
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 large Japanese or Italian Eggplant; 3 tbsp Red or Awase Miso Paste; 2 tbsp Mirin; 1 tbsp Sake; 1 tbsp Granulated Sugar; 2 tbsp Toasted Sesame Oil; 1 tsp Fresh Ginger, grated; 1 clove Garlic, minced; 2 stalks Green Onions, chopped; 1 tsp Toasted Sesame Seeds

Side Dishes

Miso Eggplant Itame

This classic Japanese stir-fry, known as Nasu no Miso Itame, features melt-in-your-mouth eggplant cubes tossed in a rich, caramelized miso glaze. The perfect balance of sweet, salty, and savory umami makes this a comforting dish that pairs beautifully with steamed white rice.

Prep

15m

Cook

15m

Serves

Calories

210kcal

Qty	Ingredient
2 large 500 g	Japanese or Italian Eggplant
3 tbsp 50 g	Red or Awase Miso Paste
2 tbsp 30 ml	Mirin
1 tbsp 15 ml	Sake
1 tbsp 12 g	Granulated Sugar
2 tbsp 30 ml	Toasted Sesame Oil
1 tsp 5 g	Fresh Ginger, grated
1 clove 3 g	Garlic, minced
2 stalks 20 g	Green Onions, chopped
1 tsp 2 g	Toasted Sesame Seeds

2 Method

Step 1. Cut the eggplants into bite-sized wedges or cubes. Soak them in a bowl of water for 10 minutes to remove bitterness, then drain and pat thoroughly dry with paper towels.

Step 2. In a small mixing bowl, whisk together the miso paste, mirin, sake, and sugar until the mixture is smooth and well-combined. Set the sauce aside.

Step 3. Heat the toasted sesame oil in a large skillet or wok over medium-high heat. Once hot, add the eggplant pieces.

Step 4. Sauté the eggplant for 5-7 minutes, stirring occasionally, until the pieces have softened and developed a golden-brown color on the edges.

Step 5. Add the minced garlic and grated ginger to the skillet. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.

Step 6. Reduce the heat to medium and pour the miso sauce over the eggplant. Toss gently to ensure every piece is evenly coated.

Step 7. Continue to cook for 2-3 minutes until the sauce thickens and forms a glossy glaze over the eggplant.

Step 8. Remove from heat. Garnish with chopped green onions and toasted sesame seeds. Serve immediately as a side or over a bowl of steamed rice.

·
Don't skip soaking the eggplant; it helps remove any astringent taste and prevents it from soaking up too much oil.
·
If the sauce becomes too thick too quickly, add a tablespoon of water to loosen it up.
·
For a spicier kick, add a teaspoon of Doubanjiang (spicy bean paste) or a pinch of red chili flakes to the miso sauce.
·
Japanese eggplants are ideal because they have thinner skins and fewer seeds, but Italian eggplants work as a great substitute.

? FAQ

Can I make this dish ahead of time?

While it is best served fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.

Is this recipe gluten-free?

Miso eggplant is gluten-free as long as you ensure your miso paste and sake are certified gluten-free. Some miso is made with barley (mugi miso) which contains gluten.

What kind of miso is best for this recipe?

Red miso (aka miso) provides a deeper, saltier flavor, while white miso (shiro miso) is sweeter and milder. A combination of both (awase miso) is often the perfect balance.

Why is my eggplant mushy?

Eggplant can become mushy if cooked over too low a heat or for too long. Ensure your pan is hot enough to sear the outside before the inside breaks down completely.