5/5 - Black cod and eggplant miso: Nobu's Repeat with rest of oil and eggplant. Slice eggplant into 1/4-inch circles. Optional: For a thicker "gravy", Mix optional cornstarch and water together. Preparation. Remove from heat. Fry in sesame seed oil for a few minutes. Remove to plate. - Nobu sushi cup (app) was fresh and light. Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Tons of acidity and just the right amount of heat. Step 1 Heat oven to broil. https://cooking.nytimes.com/recipes/1015113-miso-glazed-eggplant In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. Add water and mirin or sake and cover and simmer until tender. Simmer 5 minutes, stirring constantly. Add to the eggplant mixture and stir-fry. 4/5 - Yellowtail sashimi jalapeƱo (app) was exceptional! Bring to boil and add cornstarch mixture. It came with a white fish, toro, and salmon with seasoned rice on the bottom of each little cup. In large skillet, heat 3 tablespoons oil over medium-high heat. Mix miso, soy sauce and sugar in a small bowl. Line a baking sheet with paper towels; set aside. https://www.bonappetit.com/recipe/ginger-miso-glazed-eggplant