Silky aubergine halves pan-fried until golden, then finished under the grill with a sweet, umami-rich white miso glaze. The perfect companion to unagi rice — or any rice, really.
Allulose swap: Replace the sugar 1:1 with allulose — the glaze will be slightly less thick but the flavour is very close. Works well if you're watching sugar.
White vs red miso: White miso (shiro) is sweeter and milder — best here. Red miso gives a deeper, saltier, more intense result.
No sake? Dry sherry works, or simply leave it out — the miso and mirin carry the flavour.
Don't skip the salting step — it draws out bitterness and prevents the aubergine from absorbing too much oil during frying.
Pairs beautifully with: Unagi (eel) over day-old rice, Taiwanese braised pork belly rice, or any Japanese-style bowl.