Stir-fried Eggplant with Miso

Ingredients

Instructions

1. 1

   Cut eggplants into bite-sized pieces. Soak in water for 10-15 minutes to remove bitterness and prevent browning. Drain well and pat dry.

2. 2

   Mince garlic and grate ginger. Chop green onions, separating white and green parts.

3. 3

   In a bowl, combine miso paste, sake, mirin, sugar, soy sauce, and water. Mix until smooth.

4. 4

   Heat cooking oil in a large pan or wok over medium-high heat. Add eggplant and stir-fry until softened and slightly browned, about 5-7 minutes. Remove from pan and set aside.

5. 5

   Add ground pork to the same pan and cook, breaking it up, until browned. Drain excess fat if any. Add garlic, grated ginger, and the white parts of the green onion. Sauté until fragrant, about 1-2 minutes.

6. 6

   Return the cooked eggplant to the pan. Pour in the prepared miso sauce. Stir everything together well, ensuring the eggplant and pork are evenly coated with the sauce. Cook for another 2-3 minutes until the sauce thickens slightly and coats everything beautifully.

7. 7

   Garnish with the green parts of the green onion and serve hot with rice.