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Serves 2
2 Japanese eggplants (300g), sliced into 1 cm discs
3 tablespoons white (shiro) miso paste
1.5 tablespoons caster sugar
60ml (1/4 cup) mirin
30ml (1/8 cup) sake or white wine
60ml (1/4 cup) cold tap water
250ml (1 cup) rice bran or vegetable oil
1 small bunch kale (100g), washed and roughly chopped
200g dried rice noodles, soaked in boiling water for 10 minutes, then drained
1 tablespoon sesame seeds
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