Japanese Miso Braised Eggplant with Tofu & Shiso

Ingredients (Serves 2–3):

• 2 medium Japanese eggplants, halved lengthwise

• 1 block soft or medium tofu (drained and cut into thick cubes)

• 1 tbsp sesame oil

• 2 tbsp white miso paste

• 1 tbsp mirin

• 1 tbsp sake (or dry white wine)

• 1 tbsp sugar (or honey)

• 1 tsp soy sauce

• 1/4 cup dashi (or vegetable broth)

• 2 fresh shiso leaves (optional, torn or chiffonade)

• 1 tsp toasted sesame seeds

• 1 scallion, finely sliced

Preparation:

1. Preheat Saucepan:
   On low-medium heat, warm the Nutri-Stahl 3 QT with sesame oil until lightly shimmering.

2. Sear Eggplant & Tofu:
   Add eggplants (cut-side down) and tofu cubes. Let them brown lightly for 2–3 minutes. Flip gently and cook another 2 minutes. Remove and set aside.

3. Prepare Glaze Sauce:
   In the same pot, reduce heat to low. Mix miso, mirin, sake, sugar, soy sauce, and dashi until smooth and simmering.

4. Return Ingredients to Simmer:
   Nestle the eggplant and tofu into the miso glaze, cover with lid slightly ajar, and simmer on low for 10–12 minutes, or until eggplant is tender and infused.

5. Final Touch:
   Remove from heat. Garnish with shiso leaves, sesame seeds, and scallions.