Steps

1. Cut the bell peppers in half lengthwise, remove the stems and seeds, then slice into 1cm wide strips.
   🕒 00:33
2. In a bowl, combine 2 tbsp miso, 1.5-2 tbsp sugar, 1.5 tbsp mirin (sweet rice wine), and 1 tbsp cooking sake (rice wine). Mix well until smooth and free of lumps.
   🕒 01:02
3. Trim the stems off the 3 eggplants (approx. 300g-400g) and cut them in half lengthwise.
   🕒 02:05
4. Cut the halved eggplants into bite-sized, irregular pieces. (Pro Tip!) Do not soak the cut eggplant in water; proceed immediately to stir-frying to prevent oil splattering.
   🕒 02:57
5. Heat 2 tbsp vegetable oil and 1 tsp sesame oil in a frying pan over medium heat.
   🕒 03:20
6. Once the oil is hot, add the irregularly cut eggplant and stir-fry slowly for 3-4 minutes.
   🕒 03:47
7. Add dried chili rings, a pinch, if desired.
   🕒 04:01
8. When the eggplant is lightly colored and cooked through, add all the chopped bell peppers.
   🕒 04:35
9. Stir-fry for another 1.5 minutes until the bell peppers are also cooked.
   🕒 04:52
10. Once the bell peppers are cooked, add all the prepared miso sauce ingredients.
    🕒 05:05
11. Stir-fry over low-medium heat for about 2-3 minutes, shaking the pan occasionally, until the moisture has evaporated.
    🕒 05:47
12. When the miso sauce has thickened and coated the ingredients, turn off the heat.
    🕒 06:23
13. Taste and adjust seasoning with salt, a pinch, if needed.
    🕒 06:38