Eggplant and ｍiso stir-fry is one of my favorite side dishes that my grandmother and mother used to make.
The slowly cooked rich eggplants are coated with miso sauce. It is a delicious dish that can be served with hot white rice or accompanied by sake.
INGREDIENTS: 2 servings
- 3 eggplants (8.5oz / 240g)
- 10 sheets green shiso
- 1+1/2 tablespoons oil
miso sauce
- 1+1/2 tablespoons miso
- 1+1/2 tablespoons sugar (cane sugar)
- 1 tablespoon sake
INSTRUCTIONS
STEP
Cut
- Remove the tip of eggplants and chop into chunks. Soak in salt water for 3 minutes and drain with paper towel.
- Cut green shiso into thin strips, soak in water, and drain.
STEP
Make miso sauce
- Make miso sauce by mixing miso, sugar and sake.
STEP
Stir-fry
- Add oil to a frying pan, turn the heat to medium, and stir-fry the eggplants.
- When the eggplants become soft, reduce the heat to low, add the miso sauce and mix until the flavor is thoroughly absorbed.
- Add green shiso, mix, then turn off the heat.
