Braised Miso Eggplant

Wash the eggplant, cut into 1.5 cm thick slices. Score the slices crosswise on both sides.

Heat oil in a pan, fry eggplant slices until golden brown on both sides. Mix all ingredients for the sauce, add to the eggplant, and simmer for 5 minutes over medium heat. Serve on rice and sprinkle with sesame seeds and spring onion rings.