biyuti

Stir Fry Miso Eggplant

This Stir Fry Miso Eggplant is tossed in a sweet and savory miso sauce for superb flavor! Serve it as a side or main dish on a busy weeknight. Ready in just 20 min with simple pantry ingredients.

Ingredients

  • 3 Japanese eggplants ((2 Chinese eggplants; roughly 15 oz, 425 g))
  • 1 green onion/scallion
  • 1 knob ginger ((1", 2.5 cm))
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking eggplants))
  • 1 Tbsp roasted sesame oil ((for cooking eggplants))
  • 2 Tbsp sake
  • 2 Tbsp mirin ((if you like the sweet miso taste, use 1 Tbsp mirin, 1 Tbsp sugar, and 1 Tbsp water))
  • 1 Tbsp miso
  • 1 tsp soy sauce

Instructions

  1. Gather all the ingredients.
  2. To Prepare Ingredients
  3. Cut the eggplants into bite-size pieces. I highly recommend the Japanese “rangiri” cutting technique, which allows the eggplants to have more surface to cook faster and absorb flavors.
  4. Soak the eggplants in water to remove astringency and prevent its color from changing. Cut the green onions into thin slices.
  5. Grate ginger (I use this grater). You’ll need about ½ tsp grated ginger.
  6. In a small bowl, combine all the ingredients for the miso sauce. Add in grated ginger and mix well together.
  7. To Cook Eggplants
  8. Drain the eggplants and pat dry with a clean kitchen towel. Heat a large frying pan over medium heat.
  9. When it’s hot, add both cooking and sesame oils and distribute them in the pan. When the oil is hot, add eggplant.
  10. Cook the eggplants on medium heat, flipping them when the bottom side is brown.
  11. When the eggplants are nicely brown, add the miso sauce and coat them with the sauce by shaking the frying pan.
  12. You may want to flip the eggplants to make sure the pieces are well coated. When the liquid is evaporated, remove the pan from the heat immediately as miso gets burnt easily.
  13. Transfer to a serving plate and garnish with green onion.
  14. To Store
  15. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.