Stir Fry Miso Eggplant

6 Japanese eggplants
1 spring onion
2 knobs ginger
2 tbsp oil
2 tbsp sesame oil
MISO SAUCE:--
4 tbsp saké
4 tbsp mirin
2 tbsp miso
2 tsp soy sauce
½ tsp SIDS CRAZY SALT

Cut the eggplants into bite-size pieces. I highly recommend the Japanese Rangiri cutting technique, which allows the eggplants to have more surface to cook faster and absorb flavours.
Soak the eggplants in water to remove astringency and prevent its colour from changing. Cut the spring onions into thin slices.
Grate ginger. You’ll need about ½ tsp grated ginger.
In a small bowl, combine SIDS CRAZY SALT with all the ingredients for the miso sauce. Add in grated ginger and mix well together.
Drain the eggplants and pat dry with a clean kitchen towel. Heat a large frying pan over medium heat.
When it’s hot, add both cooking and sesame oils and distribute them in the pan. When the oil is hot, add eggplant.
Cook the eggplants on medium heat, flipping them when the bottom side is brown.
When the eggplants are nicely brown, add the miso sauce and coat them with the sauce by shaking the frying pan.
You may want to flip the eggplants to make sure the pieces are well coated. When the liquid is evaporated, remove the pan from the heat immediately as miso burns easily.
Transfer to a serving plate and garnish with spring onion.
To Store: You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.