This dish was my attempt at recreating Nobu's "eggplant with miso." Far from what Nobu's pricey menu would have you believe, this sweet, salty miso sauce is actually easy and inexpensive to make and tastes delicious spread over eggplant, pan-fried tofu, and honestly anything you desire. I usually serve this dish with soba noodles, but it could also be served alongside rice, tofu, and broccoli, or as a side to a main dish.
1 large eggplant
2 tbl sesame oil
For the sauce
4 oz mirin (or rice vinegar)
4 oz sake
4 tbl miso
3 tbl sugar
For the garnish
Bring 4 oz of miso mirin to a boil over medium heat. Remove from heat and add the miso, stirring until blended. Return to a boil. Add sugar and simmer until the sauce caramelizes. Remove from heat.
While the sauce cools, slice the eggplant into 1/2-inch cubes. Heat oil in a skillet and add eggplant. Sprinkle with salt and stir-fry until soft. Add more oil (or soy sauce) as needed.
Fold the sauce into the eggplant. Garnish with sesame seeds and scallions and serve.