Steamed Eggplant With Miso Sauce (Nasu Dengaku) - cooking recipe

Ingredients

2 small approx 300g eggplants
oil (for deep frying)
For the dressing
2 tablespoons red miso
2 tablespoons yellow miso
2 tablespoons mirin
3 tablespoons sake
2 teaspoons sesame seeds
2 teaspoons caster sugar

Preparation

Score the eggplants.
Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds.
Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned.
Transfer the eggplant into a steamed basket.
Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing.
For the dressing: Combine all ingredients in a bowl and stir until combined.