I love eggplant. I think most Asians do
But eggplant needs a lot of seasoning to make it nice. We Chinese mostly either deep fry them and coat them in sauce or braise them together with meat and soy or oyster sauce, while the Japanese serve them as cold appetizers, pickled or warm. In this recipe, I took the Japanese approach and whipped up something real quick using a mixture of their traditional ingredients. I reckon this sauce will be perfect for making extra and saving in the fridge for later use. Toss it with steamed or blanched veggies as a side dish, use it in lo mein, or drizzle it over pan-seared tofu.
- 1/4 cup sake
- 1/2 cup mirin
- 3 tbsp red miso
- 3 tbsp tahini
- 3 tsp caster sugar
- 2 tbsp freshly grated ginger
Put all ingredients into a small saucepan, and whisk over medium heat to combine into a smooth paste. When it starts bubbling, remove from heat. Taste and adjust with more sugar if you desire a sweeter taste. Serve cold or warm.