Grilled Eggplant Skewers
By Akira Back, Executive Chef , Yellowtail Japanese Restaurant and Lounge, Bellagio Las Vegas
4 Japanese Eggplant, cut into 3cm x 3cm x 3cm cubes, fried and dried
56g Den Miso Sauce
A.N. Roasted White Sesame Seeds
Den Miso Sauce:
1000g White Miso Paste
Burn off the alcohol and add the sugar to dissolve. Add miso and simmer on a low heat for 10 minutes.
Skewer eggplant; cubes on each skewer; Grill on both sides and glaze with the den miso sauce. Caramelize under the broiler and sprinkle with the sesame seeds. Drizzle three tornado shaped designs on the plate and lean them against each other.