Kim Pham*-40 Emily Chan*-45

Second Menu

Japanese Eggplant Yuzu Misoyaki Recipe...

Next
BY: Emily Chan

Japanese Eggplant Yuzu Misoyaki Recipe

Equipment Needed

1. baking sheet

2. aluminum foil

Cooking Time

40

Minutes

Serving Count

2

Servings

Ingredients

  • Omsom Japanese Yuzu Misoyaki Starter
  • 1 large eggplant
  • salt 

Serve with:

Traditional: Serve with white rice, pickled ginger, and lemon

Mix it up: Serve with a side salad and roasted vegetables

Instructions

  1. Preheat the oven to 400°F and line your baking sheet.
  2. Cut the eggplant in half lengthwise.
  3. Using a sharp knife, score the eggplant by cutting 4-5 diagonal cuts into the flesh (make sure not to cut through the skin!). Rotate eggplant 45 degrees, and repeat the diagonal cuts, creating a diamond pattern.
  4. Bake eggplant, scored side up (without the Omsom starter), for 25-30 minutes, until lightly browned.
  5. Remove the eggplant from oven and spread the Japanese Yuzu Misoyaki Starter evenly over eggplant.
  6. Turn the heat up to a broil, move the tray to the top rack, and broil for 5-7 minutes, until golden and charred in places. (You want the starter to turn into a deep caramelized glaze, so don’t worry if it gets dark!)
  7. You’re done! Serve with some of our suggested favorites. Enjoy!

Your Basket

You may also like

Omsom Rice Paddle
ADD TO BASKET
$8
Yuzu Misoyaki Starter 3-Pack
ADD TO BASKET
$12
Larb Starter 3-Pack
ADD TO BASKET
$12