How to make Eggplant and Miso Stir-Fry

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
なす炒りの材料

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.
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