So, a few weeks ago, I went on a bit of a cookbook buying spree.  One of them was Everyday Harumi.  This recipe is towards the end of the book, but from what I can tell so far, it’s very interesting, and will be quite yummy (I already had some of the miso gratin sauce, and that is amaaaaazing).  I substituted tilapia for the halibut, because the latter is expensive, and didn’t use the leeks, because I forgot to get them (whoops, they won’t be listed in the recipe).

Worth every bit of sweat that was induced making it in a non ventilated kitchen on a day when you don’t have AC in your house and there’s a heat advisory.  (PS: It also only has the oven on for 20 minutes, otherwise seriously, don’t do what I just did in the conditions described above.)

Tilapia and Eggplant Miso Gratin


  • 3 T salted butter
  • .5 c flour
  • 1.25 c milk (I used 2%)
  • 1.25 c heavy whipping cream
  • 4 T awase miso (combination of white and red miso, I did 2 T red and 2 T white)
  • 2 T mirin
  • 1.5 T sugar
  • 10 oz tilapia filet (book recommends halibut, but that’s kinda expensive)
  • medium eggplant
  • .25 c olive oil
  • salt and pepper to taste
  • 8 oz mozzarella to top (book recommends grated, I did sliced)

To make the sauce, melt your butter over medium heat in the saucepan.  Add your flour and make a roux (thickening agent), continuously stirring  to combine and make sure it doesn’t burn.  Once combined, gradually add your milk, stirring continuously so it doesn’t become lumpy, and turn your heat to medium high (or slightly higher) to bring it to a slow boil.  Then, add the whipping cream, miso, mirin, and sugar in order, thoroughly mixing, and then set it aside.

Cut your tilapia filet into 2.5ish inch pieces, and score your eggplant with stripes, and then cut into .75 inch diagonal pieces.  Soak the eggplant pieces in water for a few minutes to reduce bitterness, and then pat them dry.  While they soak, preheat your oven to 400 (or 375 if it runs hot.)  Heat your olive oil over medium high heat and fry your eggplant, until tender.  Remove from the skillet and add to your casserole dish, and then add your tilapia and brown it for a few moments, and season with salt and pepper, and add it to the casserole dish as well.

Pour the miso cream sauce over the eggplant and fish, and then put your mozzarella on top.  Cook for about 20 minutes, until your mozzarella is melted.  If you mozzarella is sliced like mine, put it on something to catch it (like a pizza pan) in case it spills over.

And then, enjoy!

NOTE: Chop eggplant up smaller.