stove · miso
★ STARRED KITCHENPrep 10 minCook 15 minMossbridge Roasted Eggplant Hatcho-Miso
Independent adaptation of a publicly published Hiroyasu Kawate recipe. Not affiliated with, sponsored by, or endorsed by Hiroyasu Kawate.
From a starred kitchen.
Ratio
Ingredients
- Eggplant — 焼きとろなす 120 g
- Dashi — だし 250 g
- Hatcho Miso — 八丁みそ 20 g
- Kuzu — くず粉 少々 (3 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Mossbridge Roasted Eggplant Hatcho-Miso wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 2 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Hiroyasu Kawate. French / Japanese (Florilège). Cited awards include: Michelin 2* (Florilège / フロリレージュ, Tokyo).
Originally published as Roasted Eggplant Hatcho-Miso Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Hiroyasu Kawate / dancyu (なすのラビオリ) (published as “Roasted Eggplant Hatcho-Miso Sauce”). Full citation lives in Provenance.