This wholesome dish makes for the perfect side dish to chicken teriyaki or beef teppanyaki.
Add some oriental flair to zucchini and eggplant by pairing it with a lovely sesame-miso sauce. This wholesome dish makes for the perfect side dish to chicken teriyaki or beef teppanyaki.
<>1 tablespoon cooking oil
<>250 grams zucchini, sliced into 3-inch lengths
<>2 eggplant, sliced into 2-inch pieces
<>3 tablespoons japanese white miso
<>6 tablespoons mirin (japanese sweet rice wine)
<>2 teaspoons white sugar
<>2 tablespoons water
<> chili flakes
<>1 tablespoon sesame oil
<>1 tablespoon black sesame seeds, toasted
Heat oil in a wok or frying pan. Sauté zucchini and eggplant for a minute. Add miso, mirin, white sugar, water, and chili flakes. Bring to a boil over medium heat. Let the sauce reduce until thick. Season to taste with salt.
Turn off heat. Add sesame oil and sesame seeds before serving.
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