Eggplant and Japanese Leek Stir-fry with Miso

Name: Eggplant and Japanese Leek Stir-fry with Miso
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggplants; 1 Japanese leek; 1 tbsp Sesame oil (or olive oil); 1 Toasted sesame seeds; 1 Dried red chilli (sliced); 1 tbsp Miso; 1/2 tbsp Soy sauce; 1/2 tbsp Mirin; 1/2 tbsp Sugar (or honey); 1 tbsp Sake; 40 ml Dashi, Japanese soup broth (water and dashi powder)

cookpad.japan @cookpad_jp

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.

-In Step 3, be careful not to burn the ingredients while simmering.
-Adjust the amount of seasoning to taste.
-Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. Recipe by Isakochin

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.

cookpad.japan @cookpad_jp

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.

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Ingredients

2 servings

2Eggplants
1Japanese leek
1 tbspSesame oil (or olive oil)
1Toasted sesame seeds
1Dried red chilli (sliced)
For the sauce:
1 tbspMiso
1/2 tbspSoy sauce
1/2 tbspMirin
1/2 tbspSugar (or honey)
1 tbspSake
40 mlDashi, Japanese soup broth (water and dashi powder)

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Steps

1

Cut the eggplant into bite-sized pieces. Slice leek into 4 cm lengths. Thoroughly combine the seasoning ingredients.
2

Heat oil in a pan and stir fry the eggplant and leek, cover with a lid and steam. Once they have nicely browned, turn off the heat.
3

Once the eggplant is tender, remove the lid and quickly add the sauce. Simmer until the liquid content boils away. Sprinkle with sesame seeds and serve.