Miso Eggplant
Miso Eggplant
Stir-fried eggplant and green onion with red miso paste. The flavor of eggplant and the texture of green onion and green pepper are well mixed with red miso sauce. It is also perfect as a bowl of rice. You can add vegetables of your choice to expand the arrangement, so please give it a try!
- Pan
- large Bowl
- Knif
- 3 piece Japanese Eggplant (250 g)
- Water (a bowlful)
- 2 piece Green Onions (80 g)
- 2 piece Bell Peppers (70 g)
Red Miso Sauce
- 2 tbsp Water
- 1 tbsp Red Miso
- 0.5 tbsp Sake
- 0.5 tbsp Mirin
- 0.5 tbsp Suger
- 0.5 tbsp Soy Sauce
- 0.5 tbsp Sesami Oil
Prep: Remove the heft and seeds from the peppers.
1. Cut off the head of the eggplant and cut into bite-sized pieces. Place in a bowl of water, cover closely with kitchen paper, and let sit for 10 minutes.
2. Cut off the root end of the leek and slice diagonally into 1 cm pieces.
3. Cut the bell pepper into bite-sized pieces.
4. Put the ingredients for red miso sauce in a bowl and mix well until the red miso is dissolved.
5. Heat sesame oil in a frying pan over medium heat, add the drained 1 and saute for about 3 minutes until softened.
6. Add 2 and 3 and fry over medium heat until oil is well blended.
7. Add 4 and stir-fry over medium heat for about 3 minutes until all the flavors are well blended.
