Easiest Way to Make Yummy Miso stir-fry with eggplant & Green bell pepper

Miso stir-fry with eggplant & Green bell pepper. This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my friend Nancy Hachisu's stunning new cookbook, Japanese Farm Food (great book!), and according to Nancy, is her husband Tadaki's "soul food". Eggplant goes so well with miso and green capsicum adds bright colour to the dish. My Miso Stir Fry with Eggplant Eggplant flesh melts when cooked in oil and it goes so well with miso.

Miso stir-fry with eggplant & Green bell pepper Nasu-miso is pan-fried eggplant dressed with a savory-sweet miso glaze. Nasu miso is easy to prepare especially if you already have the miso glaze in the freezer. Many good cooks always make extra and keep it in the freezer. You can have Miso stir-fry with eggplant & Green bell pepper using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Miso stir-fry with eggplant & Green bell pepper

  1. It's 3 of eggplants (remove the stem, cut into half and chop into chunks.).
  2. It's 3 of green bell peppers (cut into half, seed and chop into chunks.).
  3. Prepare 1/2 of onion (peeled and thickly sliced).
  4. Prepare of pork back ribs (if you have, as much as you want).
  5. Prepare 2 Tbsp of vegetable oil.
  6. It's 2 Tbsp of miso *.
  7. You need 2 1/2 Tbsp of sugar *.
  8. You need 2 Tbsp of each sake, mirin *.
  9. Prepare of Shredded shiso leaves (optional).

Welcome and thank you for coming back to my channel. For today's recipe we need: - Pork thinly sliced boiled - Eggplant - White Onion. Traditional Japanese eggplant and chicken miso stir fry recipe and video plus tips on authentic Japanese stir-frying techniques that will have you outfrying the Iron Chef right in your own kitchen. Looking for that perfect simple stir fry that goes great with a bowl of rice?

Miso stir-fry with eggplant & Green bell pepper instructions

  1. Combine the * ingredients in a bowl and mix well to make sauce..
  2. Heat the oil in a pan over medium heat. Add pork (if you have), and when pork is slightly cooked, add eggplant and stir fry for 1-2 minutes. Add onion, next green bell pepper and sauté for 2-3 minutes..
  3. Pour the sauce in and cook over the low heat until the liquid is almost gone (3-4 mins)..
  4. Top with shredded shiso leaves to finish (optional).

Stir-fry until eggplant is tender and tofu is golden. Reduce heat to medium and add reserved sauce. Sprinkle stir-fry with sesame seeds and serve with rice and broccolini. Make it gluten free: Check miso and tofu are gluten free. These are all wonderful in stir fries and can play the main part of of a dish because they carry flavors really well.