Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Wash and cut 2 medium eggplants into 1-inch thick rounds or bite-sized wedges, then gently pat them dry with a paper towel.

2. 2

   In a shallow bowl, coat the eggplant pieces evenly with 0.5 cup of potato starch, shaking off any excess.

3. 3

   Heat 4 cups of vegetable oil in a deep pot or wok to 350°F (175°C), then carefully deep-fry the eggplant in batches for 3-4 minutes until golden brown and crispy, removing them with a slotted spoon and placing on a wire rack to drain.

4. 4

   While the eggplant fries, combine 4 tablespoons of white or awase miso paste, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of sugar, and 2 tablespoons of water in a small saucepan, whisking until smooth.

5. 5

   Bring the miso glaze mixture to a gentle simmer over medium-low heat, stirring constantly for 2-3 minutes until it slightly thickens, then remove from heat.

6. 6

   Arrange the crispy deep-fried eggplant on a serving plate and drizzle generously with the warm miso glaze.

7. 7

   Garnish the dish with 2 tablespoons of chopped green onions and optionally 0.5 teaspoon of togarashi before serving immediately.