Eggplant with Three Misos

Hatcho, awase, and saikyo miso sauces jazz up juicy stir-fried eggplant. Make just one, or make all three–it’s up to you!



  • 2 medium (300g) Asian eggplants

  • 2 tbsp scallions (green part only), finely chopped

  • 3 tbsp oil for frying, such as peanut, avocado, or canola

  • 2 tbsp soy sauce

  • 2 garlic cloves, minced

  • 2 tbsp mirin

  • 1/4 tsp sugar


  • 1 tbsp hatcho miso

  • 1/2 tsp sugar

  • 1/2 tsp mirin

  • 1/2 tbsp dashi

  • 1/4 tsp lime zest (from about 1/2 lime)


  • 1 tbsp awase (or red) miso

  • 1/2 tsp sugar

  • 1/2 tsp mirin

  • 2 tsp dashi

  • 1 tsp roasted white sesame seeds


  • 1 tbsp saikyo (sweet white) miso

  • 1/4 tsp sugar

  • 1 tsp mirin

  • 1/2 tsp yuzu extract

  1. For each miso sauce, mix all the ingredients in a small bowl and adjust seasonings to taste.

  2. Using a sharp knife, cut the eggplant on an angle into approximately 1cm slices.

  3. Heat a wok over high heat until a drop of water vaporizes instantly upon contact. Swirl in the oil, add the chopped garlic, and stir-fry for a few seconds, until the garlic turns fragrant and aromatic.

  4. Add the eggplant and stir-fry for 2-3 minutes, until the flesh of the eggplant has absorbed the oil and turned beige.

  5. Swirl in the mirin, reduce the heat to medium, and cover the wok for 30 seconds to allow the eggplant to steam slightly.

  6. Uncover the wok, sprinkle on the sugar, and swirl in the soy sauce. Stir-fry for another minute or two, or until the eggplant can easily be pierced with a knife.

  7. Transfer to a plate, sprinkle with chopped scallions, and serve with dollops of miso sauce.

Grace Kwan © 2020