Miso-Glazed Seitan and Japanese Eggplant 'Senbei-Style' Bites

Heat a heavy-bottomed cast iron skillet over medium-high heat. Add the duck fat and once shimmering, add the cubed Japanese eggplant. Sear until the skins are deeply charred and the flesh is tender, about 5-6 minutes.

Add the seitan chunks and asparagus, tossing frequently to brown the seitan edges until they crackle when tapped.

Lower the heat and stir in the Pomodorina sauce. The sauce will bubble and thicken into a glossy, umami-rich glaze that coats the seitan and eggplant beautifully. Cook for another 2 minutes until the asparagus is crisp-tender.

Transfer to a shallow bowl, ensuring the thick glaze coats every component. Serve immediately while piping hot, allowing the sweet-savory notes of the glaze to shine.