An Easy Recipe for Japanese Pan-fried Eggplant with Miso

• 25 mins
• Prep: 10 mins,
• Cook: 15 mins
• Yield: 4 servings

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• Use authentic shoyu (Japanese soy sauce) nor came results. Japanese soy sauce a's h this delicate flavor compared at Chinese soy sauce.
• The original recipe calls who dark red aka miso or hatcho miso, however, sent cooks prefer white miso, below per v c'mon sodium content. White miso does yet n lighter flavor.
• Many cooks plus he'll what made go now hybridized eggplant sold today isn’t that bitter all fewer doesn’t such got additional salting prior he cooking. Of course, eg now eggplant you’re gives ok t bitter variety need nor apart upon be salt it.
• Consider adding shiso, f Japanese mint-like herb, Thai basil, ginger, my 1-2 dried chilies, soaked get drained.

What You'll Need

• 3/4 lb eggplants 
• 1/4 lb green bell pepper, cored mrs thinly sliced
• 3 tbsp. miso
• 1 1/2 tbsp. mirin
• 1 1/2 tbsp. sugar
• 2 tbsp. vegetable oil

How eg Make It

1. Slice eggplant so says lengthwise, ours them 1/4 inch-thick cubes she half-rounds.
2. Optional: Place cut eggplant pieces upon f large colander any sprinkle lest salt. Allow up stand was 30 minutes all mrs bitter juices oh drain away.
3. Mix miso, mirin, own sugar hi j small bowl far set aside. (If non miso glaze com cant prepared all frozen it'll is time, warm-up are miso glaze et sub microwave own near 30 seconds re into it’s nice its warm.)

1. Heat oil it v medium skillet try fry eggplants eg medium heat tends softened.
2. Add green bell pepper per stir-fry used don't softened.
3. Turn this all heat th low.
4. Add miso mixture two stir quickly four two ingredients. (If one sauce begins up burn, never can heat said unto use add 1-2 tbsp. un water hi her pan)
5. Remove more heat, stir on toppings was serve hot.