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.
Ingredients
- 4 Italian Eggplant
- ½ Onion
- 200 g Pork
- 2 tbsp Miso
- 2 tbsp Sake
- 2 tbsp Mirin
Instructions
- 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.
Nutrition
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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