Nikumiso Dengaku (Stuffed Eggplant)

Ingredients

• 2 medium-sized eggplants
• 2 tablespoons hatcho miso (black miso)
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• .4 ounces (12 grams) ginger, minced
• 7 ounces (200 grams) ground pork
• 1 teaspoon vegetable oil
• 1 scallion, minced

Instructions

1. 1
   Trim the stems off the eggplants and then slice enough off the bottom of each eggplant off so that they can sit upright without falling over.
2. 2
   Use a peeler to peel away alternating stripes in the skin.
3. 3
   Slice the eggplants in half from side-to-side.
4. 4
   Carve out some of the eggplant to make a bowl, but leave about 1 inch (2.5cm) of eggplant around the sides.
5. 5
   In a small bowl, combine the hatcho miso, mirin, sake and sugar and mash together until they form a smooth sauce.
6. 6
   Heat a pot with 2-3-inches of oil until it reaches 340 degrees F (170 C). Prepare a paper towel lined wire rack.
7. 7
   Fry the eggplant, turning periodically for about 2-3 minutes or until a skewer easily passes through the bottom of each cup.
8. 8
   Drain the eggplant cups upside-down, gently patting away any excess oil.
9. 9
   Add the oil and ginger into a sauté pan, and fry until the ginger is fragrant. Add the pork and stir-fry, breaking up the clumps until the pork is cooked.
10. 10
    Drain any excess oil from the pork and then add the miso sauce. Cook until the miso forms a shiny glaze coating each crumb of meat.
11. 11
    Divide the pork between the 4 eggplant cups and top with the minced scallions.