Stir-Fried Miso Eggplant ナスの味噌炒め

justonecookbook.com

Trixie-Lu

3 Japanese eggplants (roughly 15 oz, 425 g; or use 2 Chinese eggplants)

1 green onion/scallion

½ tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

1 Tbsp neutral oil (for cooking the eggplants)

1 Tbsp toasted sesame oil (for cooking the eggplants)

subheading: For the Miso Sauce:

2 Tbsp sake

2 Tbsp mirin (if you prefer a sweeter taste, use 1 Tbsp mirin, 1 Tbsp sugar, and 1 Tbsp water)

1 Tbsp miso (I used Hikari Miso Enjuku Koji Miso)

1 tsp soy sauce

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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