Fry in sesame seed oil for a few minutes. Add to the eggplant mixture and stir-fry. Repeat with rest of oil and eggplant. Step 1 Heat oven to broil. Preparation. Add water and mirin or sake and cover and simmer until tender. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. https://cooking.nytimes.com/recipes/1015113-miso-glazed-eggplant In large skillet, heat 3 tablespoons oil over medium-high heat. Bring to boil and add cornstarch mixture. Optional: For a thicker "gravy", Mix optional cornstarch and water together. Simmer 5 minutes, stirring constantly. Mix miso, soy sauce and sugar in a small bowl. Line a baking sheet with paper towels; set aside. Heat miso, sugar, sake and mirin in small saucepan over moderate heat. In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. 4/5 - Yellowtail sashimi jalapeño (app) was exceptional! Remove from heat. - Nobu sushi cup (app) was fresh and light. 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