Yuu Kitchen



  • 3 x medium eggplant
  • 2 x finely sliced banana shallots
  • 3 x finely minced garlic cloves
  • Sticky Miso Sauce:
  • 75ml x Sake
  • 75ml x Mirin
  • 150 grams x Miso
  • 100 grams x castor sugar
  1. Large dice the eggplant and put on tray with non-stick parchment paper.
  2. Over roast for 7-10 mins or al dente.  
  3. Sautee banana shallots, garlic cloves in a non-stick wok.  
  4. Deglaze with a dash of Sake.
  5. Add eggplant and the Miso Sauce, and cook until coated and hot.
  6. Serve, garnishing with fried shallots and sesame seeds.

For Sauce:

  1. Flame Mirin and Sake together, adding the sugar and the Miso.
  2. Reduce over heat until sticky.  
  3. Keep to the side.
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