Cup of Yum
1. Gather all the ingredients.

To Prepare the Ingredients

1. Cut 3 Japanese eggplants into bite-size pieces. I highly recommend using the Japanese rangiri cutting technique, which creates more surface area so the eggplants cook faster and absorb flavors.
2. Soak the eggplants in water to remove the astringency and prevent its color from changing. Meanwhile, cut 1 green onion/scallion into thin slices.
3. Peel and grate 1 knob ginger (I use a ceramic grater). Collect ½ tsp ginger (grated, with juice).
4. In a small bowl, combine all the ingredients for the miso sauce: 2 Tbsp sake, 2 Tbsp mirin, 1 Tbsp miso, and 1 tsp soy sauce. Add in the grated ginger and mix well together.

To Cook the Eggplants

1. Drain the eggplants and pat dry with a clean kitchen towel. Heat a large frying pan over medium heat.
2. When it’s hot, add both 1 Tbsp neutral oil and 1 Tbsp toasted sesame oil and swirl them in the pan. When the oil is hot, add the eggplant.
3. Cook the eggplants on medium heat, flipping them when the bottom side is brown.
4. When the eggplants are nicely browned, add the miso sauce. Coat the eggplants with the sauce by shaking the frying pan.
5. You may want to flip the eggplants to make sure the pieces are well coated. When the liquid is evaporated, remove the pan from the heat immediately as miso burns easily.

To Serve

1. Transfer to a serving plate and garnish with the green onion slices.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.