Miso Eggplant and Pork Stir Fry

Stir fried eggplants and pork are on a white plate.

Eggplant is one of my favorite vegetables. The eggplants I used to eat in Japan is 4 inches long and very small compared to one in the U.S. I have tried to cook with large eggplants before, but it taste a bit different. The smaller one is more juicy and it absorb sauce and oils.

Today, I will introduce Miso Stir Fry. Many of you are familiar with miso soup, but I doubt that you use it for stir fry. It is very rich taste. The eggplants absorb oil from the stir fried pork and miso sauce 🙂 This is the best! You should eat with white rice.

Stir fried eggplants and pork are on a white plate.

Miso Stir Fry | Eggplant and Pork

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Course: Dinner
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3
Calories: 481kcal


  • 4 Italian Eggplant
  • ½ Onion
  • 200 g Pork
  • 2 tbsp Miso
  • 2 tbsp Sake
  • 2 tbsp Mirin


  • Slice the eggplants into bite size.
  • Put the eggplants in the bowl and add water to it. Wait for 5 mins. This will remove the lye/scum.
  • Slice the pork into bite size
  • Slice the onion
  • Add oil to pan and stir fry eggplants and onion with medium heat
  • Once eggplants absorb the oil and becomes soft, add pork and continue stir fry.
  • Once pork are heated and stir fried, add sake, mirin and miso into the pan and mix with ingredients.


Serving: 3g | Calories: 481kcal | Carbohydrates: 28g | Protein: 11g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 48mg | Sodium: 538mg | Potassium: 866mg | Fiber: 10g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg
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