Miso Stir fry with Eggplant and Ground Pork

Stir fried pork juice got mixed with miso and absorbed in eggplant. Yum!!

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Course: Dinner, Lunch

Cuisine: Japanese

Cook Time: 30

Total Time: 30

Servings: people

Calories: 476kcal

Ingredients

100 g Ground Pork
80 g Eggplant
80 g Onions
Green Onion As needed
30 g Miso
15 g Soy Sauce
20 g Sugar
10 g Mirin Sweet Sake
Sesame Oil

Instructions

Cut the eggplant into slices and soak them in water to remove the lye.
Mince the onion into small pieces and chop the green onions finely.
Mix the miso, soy sauce, sugar and mirin together. Be sure to mix until the sugar is completely mixed in.
Heat sesame oil in a frying pan and saute the ground pork. If you use long cooking chopsticks, the pork will crumble well. The pork will be quite oily, so if you’d like, please use paper towels to absorb the oil.
When the pork begins to change color, add and stir-fry the onions. When the onions soften, add and stir-fry the eggplant.
When the eggplant becomes soft, add the seasoning and stir-fry to complete
After moving to a plate, sprinkle green onions on top.

Notes

Sometimes the ground pork will clump together when sauteing, but using cooking chopsticks helps to keep it from happening. As the dish is quite sweet, I think that kids would enjoy it. For adults who’d prefer some spice, I’d suggest adding some doubanjan or chili oil.

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