You may also like
Ingredients
- 20 to 40 Shiso leaves
- 1/4 Onion (large)
- 1 Eggplants
- 2 tbsp Sesame seed oil
- 4 tbsp Miso
- 2 tbsp Mirin
Method
- Cut the onion and eggplant into small pieces.
- Cook them with sesame oil for about 6 to 10 minutes over low heat.
- Cook until the oil comes out from the eggplant, then add the chopped shiso leaves.
- When the shiso leaves change their colour, add the seasonings and keep cooking until glazed.