Step 1

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.

Step 2

Turn off the heat. The mixture still has a liquidy-texture.

Step 3

Lightly salt eggplant sticks.

Step 4

Fill a big pot with enough vegetable oil for frying. Bring oil to 350F-375F.

Step 5

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.

Step 6

Take blanched eggplants out and lay on rimmed baking pan already lined with oil absorbed paper.

Step 7

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.

Step 8

Carefully stir eggplants then add 2 tbsp of miso sauce at a time. Add only enough sauce to coat the eggplants completely.

Step 9

Serve immediately and garnish with green onions. Enjoy!