Miso Glazed Aubergine served with pickle and miso rice.
Olive oil for frying
For the glaze:
1.5 tbsp white miso paste
1.5 tbsp sugar
1/2 tbsp Mirin
1/2 tbsp Sake
1/2 tsp seaweed powder
1 tbsp grated ginger on a microplane
1 tbsp sesame seeds
1 tbsp chopped Shiso leaves
For the pickle:
1 cucumber, peeled
1 carrot, grated
50g rehydrated seaweed
1 tbsp rice wine vinegar
3 tbsp soy sauce
Place all the glaze ingredients in a small saucepan and simmer for a couple minutes over low heat until the sugar has dissolved, and the glaze has become shiny. Remove from heat and set aside ready to glaze the aubergine.
Cut the aubergine in half lengthwise, peel and turn the edges to achieve a nice shape.
Place the aubergine halves in a bowl and cover with water. Soak for about 10 minutes. Take the aubergine out of the water and pat dry with a paper towel.
Add about 2 tbsp oil to a large frying pan over a medium heat. Gently fry the aubergine in a large frying pan. The aubergine will soak up the oil so be prepared to add more as necessary. After about 10 minutes, the aubergine should be golden and cooked so remove from the pan onto a paper lined plate to allow some of the oil to drain off.
Meanwhile make the pickle. Cut the peeled cucumber in two, then cut both pieces in half lengthways. Scoop out the seeds with a small spoon and cut into 1 cm slices. Add all the ingredients to a bowl, mix and leave in the fridge for a minimum of 10 minutes.
Preheat the oven grill to medium, then glaze the surfaces of the aubergine halves with about 1 tbsp of miso mixture each, using a brush or a small palette knife.
Put the aubergine under the grill for 3-5 minutes, or until the glaze is cooked
Serve on a plate garnished with grated ginger, shiso and sesame seeds and a side dish of sticky rice.