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In a small sauce pan, combine all ingredients then bring to boil. Lower the heat and let the mixture simmer for 10-15 minutes or until it reduced by half.
Turn off the heat. The mixture still has a liquidy-texture.
Lightly salt eggplant sticks.
Fill a big pot with enough vegetable oil for frying. Bring oil to 350F-375F.
Work in small batch and quickly blanch eggplants in hot oil. Each batch should be around 3-4 minutes. Eggplants should have a very light golden bright color. Don't let them turn too dark.
Take blanched eggplants out and lay on rimmed baking pan already lined with oil absorbed paper.
In a medium sauteed pan, add already fried eggplants (about 6-7 sticks) and cook on medium heat. If the heat is set too high, when miso sauce is added, it will splash everywhere and can make the eggplants burn.
Carefully stir eggplants then add 2 tbsp of miso sauce at a time. Add only enough sauce to coat the eggplants completely.
Serve immediately and garnish with green onions. Enjoy!