This is a dish that I have never met anyone who did not like. Aubergine is an understated vegetable. It looks black and impenetrable, but cooking it right liberates the incredible juiciness and deliciousness, it is a heavenly combination with dark and intensive but sweet hacho miso paste.
For the dark miso sauce, whisk sugar, mirin, water and dark miso together. Heat over medium heat stirring until the sauce thickens.
Wash aubergine, cut off the cap and stem. Lay the aubergine horizontally on chopping board, cut vertically into 2cm thick discs.
Score a criss-cross pattern on both sides.
Cooking and serving
Preheat 1cm deep vegetable oil in a frying over medium heat. Add the aubergine discs and cook for 3 minutes, cover with lid to protect you from splatter and to steam the aubergine. Turn over to cook the other side for 5 minutes with the lid. Adjust the heat to prevent the aubergine from burning.
Rest the aubergine on kitchen towel to absorb the excess oil
Spread the miso paste over the surface of the aubergine.