Hatcho Miso Glazed Aubergine

  • Christine Meehan's Profile Picture

    Christine Meehan

  • February 1, 2023

  • Intermediate

Miso glazed aubergine is a very popular Japanese dish enjoyed as a starter or as a side

Hatcho Miso Glazed Aubergine
  • Servings

    4 PEOPLE


  • 1 Aubergine

  • 1 tsp Sea Salt to rub on aubergine

  • 1-2 tbsp Clearspring Sesame Oil


  • 3 tbsp Clearspring Sweet White Miso

  • 1 tbsp Clearspring Hatcho Miso

  • 1 tbsp Clearspring Mikawa Mirin

  • 2 tbsp Clearspring Rice Malt Syrup

  • 1 tbsp Water


  1. Use a peeler and peel the skin of the aubergine into long strips. Slice into 2cm chunks and place them on a large plate or a tray. Rub some sea salt on both sides of the flesh of the aubergine and leave it for 10-15 minutes to extract the moisture.

  2. Wipe salt off the aubergine with a tea towel or kitchen paper.

  3. Add sesame oil to a frying pan on medium heat and cook the aubergine on both sides until golden.

  4. Make glaze

  5. Mix all the ingredients for the glaze into a pan and mix with a spatula. Heat the paste to help soften the miso. Continue to mix until it has a creamy consistency.

  6. Place the glaze on top of the cooked aubergine and sprinkle with toasted sesame seeds.

  7. Serve warm.

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