This miso stir-fry maximizes the deliciousness of seasonal eggplant and bell peppers. The melty, steamed eggplant and the sweetness-condensed bell peppers are thoroughly coated with a rich miso sauce. Try this easy-to-make, exquisite dish that will have you gobbling up your rice!
Ingredients
Main Ingredients (2 servings)
- Bell Peppers 2
- Eggplant 2
- Vegetable Oil 2 tbsp
- Toasted White Sesame Seeds 1 tsp
Seasonings
- [A] Miso 1.5 tbsp
- [A] Sugar 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Water 2-3 tbsp
- [A] Sesame Oil 1 tbsp
Steps
- Remove the stems and seeds from 2 bell peppers, and cut into 3-4 pieces each.
- Scrape the stems of 2 eggplants and cut them into 1 to 1.5 cm thick rounds.
- Heat 2 tbsp of vegetable oil in a frying pan, add the eggplant, and coat them evenly with oil.
- Once one side of the eggplant is browned, flip them over.
- Cover with a lid and steam-fry the eggplant. This is the key! Covering allows the eggplant to become melty.
- After flipping the eggplant, add the bell peppers to the empty space with the skin-side down, cover again, and steam-fry. This is the key! Steaming brings out the meltiness of the eggplant and the sweetness of the bell peppers.
- In a bowl, combine 1.5 tbsp miso, 1 tbsp sugar, 1 tbsp mirin (sweet rice wine), and 2-3 tbsp water, and mix well.
- Add 1 tbsp sesame oil to the mixed miso sauce and stir thoroughly. This is the key! Adding sesame oil enhances the sesame aroma.
- Pour the prepared miso sauce over the steamed vegetables and coat everything evenly.
- Once coated, cover again with a lid and simmer to allow the seasonings to meld. This is the key! This step prevents the miso from splattering, melds the seasonings, and makes the eggplant even more tender.
- Lower the heat and cook until the moisture has evaporated.
- Transfer to a serving dish and sprinkle with 1 tsp toasted white sesame seeds as a garnish.
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