Miso-Pickled Eggplant and Tofu Bowl

Japanese · Year-round · 180 min · Serves 4 · By Lesapor Test Kitchen

This dish combines the earthy flavors of miso-pickled eggplant with the subtle savory tones of tofu. It's a perfect introduction to Japanese fermentation in a wholesome, balanced meal. The pickling process enhances the umami, creating a delicious foundation for this intermediate level recipe.

Ingredients

• 2 medium eggplants, cut into 1/2 inch cubes
• 1/2 cup white miso
• 1/4 cup sake
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 block firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 bunch scallions, sliced
• 1 tablespoon sesame seeds, toasted
• Cooked rice, for serving

Method

1. In a medium bowl, mix white miso, sake, sugar, and soy sauce until smooth to create the pickling marinade.
2. Add the cubed eggplants to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours or overnight for stronger flavors.
3. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove and set aside.
4. Drain the eggplants from the marinade and add them to the same skillet. Sauté until they are tender and caramelized, about 8-10 minutes.
5. Return the tofu to the skillet to heat through, mixing with the eggplants. Adjust seasoning with additional soy sauce if desired.
6. Serve the miso-pickled eggplant and tofu over bowls of cooked rice. Top with sliced scallions and toasted sesame seeds.