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2 diced aubergines, 2 teaspoons of fresh ginger cut into strips, 2 tablespoons of miso rice, 2-3 tablespoons of oil, 3 tablespoons of shoyu, 2 tablespoons of mirin
Heat the oil in a frying pan or wok and fry the aubergine cubes until golden on all sides. Remove from pan and set aside. Put the ginger into the pan and fry for 1 minute. Add the miso, the soy sauce and mirin and bring to boil. Add the aubergines to the sauce and simmer until the aubergines are tender and the sauce is thick. Serve as a starter or side dish.
