Japanese cuisine · Vegetable Dishes

Nasu no Miso Itame

Eggplant with green bell pepper stir-fried quickly over high heat in a savory miso-mirin sauce.

Ingredients · for 4 servings

• 2 large eggplants (approx. 800 g)
• 2 green bell peppers
• 4 tbsp sesame oil
• 4 tbsp miso paste
• 3 tbsp mirin
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 piece ginger (3 cm)
• 1 tsp chili flakes

Instructions

1. Cut the eggplants into 2 cm pieces and soak in cold salted water for 10 min., then drain and pat very dry.
2. Deseed the bell peppers and cut into 2 cm wide strips, peel and finely grate the ginger.
3. Stir the miso paste, mirin, sugar, soy sauce and grated ginger in a bowl into a smooth sauce.
4. Heat the sesame oil in a wok or wide pan over high heat and fry the eggplant for 5–6 min., turning, until browned outside and soft inside.
5. Add the bell pepper and chili flakes, fry for 2 min., then pour in the miso sauce and toss everything for 2–3 min. until the sauce coats every piece glossily.
6. Serve immediately, hot, in deep bowls with a portion of rice.