Umami Recipes
Umami Recipes


Eggplant and Kabocha Miso Gratin

2 servings


10 minutes

active time

45 minutes

total time


2 small eggplant

1 pound kabocha squash (alternatively you can use acorn squash)

1 tablespoon vegetable oil

2 tablespoons miso paste (any type is good)

2 tablespoons sake

2 tablespoons soy sauce

1 tablespoon mirin

2 tablespoons heavy cream

1 tablespoon sugar

1 egg yolk

1/2 cup shredded mozzarella

shredded Italian parsley (optional)


Preheat oven to 400ºF.

Slice eggplant in half and using a knife, score the inside in small squares.

Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite size pieces.

In a pan over high heat, add oil and put the eggplant skin facing down.

Cook for a few minute until skin is brown (3 to 4 minutes).

Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite size pieces. Cook kabocha for another 3-4 minutes, until tender.

In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Mix until sugar has dissolved.

Divide eggplant and kabocha pieces among 2 ramekins. Equally pour miso sauce into both ramekins. Top with shredded cheese.

Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.

Top with shredded parsley before serving.


Serving Size




Total Fat

12.7 g

Saturated Fat

5.5 g

Unsaturated Fat


Trans Fat

0.2 g


118.5 mg


1222.4 mg

Total Carbohydrate

49.5 g

Dietary Fiber

8.6 g

Total Sugars

18.4 g


19 g

2 servings


10 minutes

active time

45 minutes

total time
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