Step 1

Gather all the ingredients.

Step 2

Cut the eggplants into bite-size pieces. I highly recommend the Japanese “rangiri” cutting technique, which allows the eggplants to have more surface to cook faster and absorb flavors.

Step 3

Soak the eggplants in water to remove astringency and prevent its color from changing. Cut the green onions into thin slices.

Step 4

Grate ginger (I use this grater). You’ll need about ½ tsp grated ginger.

Step 5

In a small bowl, combine all the ingredients for the miso sauce. Add in grated ginger and mix well together.

Step 6

Drain the eggplants and pat dry with a clean kitchen towel. Heat a large frying pan over medium heat.

Step 7

When it’s hot, add both cooking and sesame oils and distribute them in the pan. When the oil is hot, add eggplant.

Step 8

Cook the eggplants on medium heat, flipping them when the bottom side is brown.

Step 9

When the eggplants are nicely brown, add the miso sauce and coat them with the sauce by shaking the frying pan.

Step 10

You may want to flip the eggplants to make sure the pieces are well coated. When the liquid is evaporated, remove the pan from the heat immediately as miso gets burnt easily.

Step 11

Transfer to a serving plate and garnish with green onion.

Step 12

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.