Easy Aubergine with Miso sauce

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Aubergine		1
Springonion		1
Katsuobushi flake		1 tbsp
Veg oil		1 tbsp
Sesame oil		1 tbsp
Chilli oil (optional)		as you like
【Miso sauce】
Miso		1.5 tbsp
Mirin		1 tbsp
Sake(white wine)		1 tbsp
Water		1 tbsp
Sugar		1/2 tbsp
Soy sauce		1 tsp
Dashi (powder)		1 tsp

Method

Cook

10min

Roughly chop the aubergine into bite-sized pieces. No need to peel the skin.

Place the aubergine into a microwavable bowl, cover lightly with cling film, and microwave it for 3 minutes(900 watts). Leave it aside for a while to cool down.

Meanwhile, prepare the miso sauce. Feel free to fine-tune the flavor to your liking.

Heat oil in a frying pan over high heat, then add the aubergine from step 2 and cook for about 3 minutes.

Turn the aubergine over frequently to cook them evenly,

Reduce to medium heat and pour in the miso sauce, stir-frying for about a minute to coat the aubergine well.

Add sesame oil and mix well. Plate the aubergine, garnish with finely sliced spring onions and bonito flakes. It's even more delicious with a drizzle of chili oil on top.

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