Stir Fry Miso Eggplant
This Stir Fry Miso Eggplant has great savory flavors! You can serve it as a main or as a side dish with any Japanese/Asian meal on a busy weeknight. Only basic pantry ingredients are needed for this quick yet satisfying recipe!This recipe is created by Nami( Just One Cookbook®)
- 3 Japanese eggplants (2 Chinese eggplants)
- 1 Knob Ginger
- 1 tbsp Oil (for cooking eggplants)
- 1 tbsp Sesameoil (for cooking eggplants)
- 2 tbsp Sake
- 2 tbsp Mirin (Use 1 Tbsp mirin and 1 Tbsp sugar if you want to make it sweeter)
- 1 tbsp Organic Miso White
- 1 tsp Soy sauce
- Cut the eggplant in bite-size pieces. I highly recommend Japanese “rangiri” cutting technique, which allows eggplant to have more surface space for absorbing flavors."rangir" is when you rotate and cut the vegetable.From the end of long rounded vegetables, cut diagonally while rotating the vegetable a quarter between cuts. This not only makes an attractive shape that is good for stews and simmered dishes but also gives bigger surface space to absorb seasonings faster.
- Soak the eggplant in water to remove astringency and prevent its color from changing. After 5 minutes, drain the eggplant and pat dry with a clean kitchen towel.
- Cut the green onions to thin slices. Grate ginger (You’ll need about ½ tsp grated ginger).
- In a small bowl, combine and mix all the ingredients for the miso sauce and grated ginger.
- Heat the oil in a large frying pan over medium heat. When the oil is hot, add eggplant and cook until golden brown, about 5 minutes.
- Add the miso sauce and coat the eggplant with the sauce well by shaking the frying pan. When the liquid is evaporated, remove from the heat as miso gets burnt really easily.
- Transfer to a serving plate and garnish it with green onion.