Miso Glazed Chinese Eggplant

Cut eggplant into triangles and soak in ice water for 10 mins. Meanwhile mix together your sauce of soy sauce, mirin, and sake and dissolve your white miso paste in water. Dry eggplants and start by toasting the chilies in oil and optional tsp of miso butter. When chilies are just slightly brown, add in the eggplants and cook until they are softened. Add in your soy sauce mixture and cook until most of the sauce has reduced, then add the miso+water mixture. Cook until the sauce has reduced and eggplants look shiny. Top with scallions and sesame seeds!