Making tsukemono from eggplant is a good example of when using salt to draw out the water is key. First, you’ll want to wash and peel half of the skin off and cut the eggplant into thin wedges. Add a teaspoon of salt to the flesh and be sure to rub it into the surface. Let it sit for at least 30 minutes.
While the eggplant sweats, make your miso mixture by combining 1/2 cup miso paste with 2 tablespoons sesame oil, 2 tablespoons mirin and 2 thinly sliced green onions to form a slightly thinner paste. Once the eggplant sweats, squeeze out the excess water and pat dry with a towel.
Score the eggplant with fine slits about ¼ inch apart along the length of the eggplant and slice each eggplant into thirds. In a frying pan over medium heat fry the eggplants in oil until the skins wilt on all sides. Add dashi, shoyu (soy sauce), sugar and mirin then bring to a boil. Cover pan and lower heat to simmer. Simmer for 15- 20 minutes.
In a frying pan over medium heat fry the eggplants in oil until the skins wilt on all sides. Add dashi, shoyu (soy sauce), sugar and mirin then bring to a boil.