This sweetened miso and eggplant stir-fry is great with a simple bowl of steamed rice!
A quick and easy dish, that is nice and healthy.
Vegan – Veggie – Cultured
1 tbsp organic aka-miso/RED miso
1-2 tbsp organic soy sauce
2 tbsp sake
2 tbsp sugar or mirin
2 tbsp organic sesame oil
1 tbsp grated ginger
1/2 cup radish, daikon, Julienned
5 tbsp vegetable/cooking oil of your choice
4-5 long Japanese eggplant, cut long ways, then into 1 inch pieces
Try to use as many organic ingredients you can buy/find…the taste and flavor will be stronger. Start by combining the miso, soy sauce, sake, and sugar until dissolved and smooth.
Fry the ginger in the sesame oil for a few seconds, just to flavour the pan/wok. Remove and set aside.
Add the vegetable oil and then the eggplant. Fry until soft and golden. Then add the ginger and daikon, stirring for 2 minutes. Remove from heat. Add the miso mixture, tossing to coat each piece evenly.
If you prefer it saltier or sweeter, simply add more miso or sugar.
Alternatively, eliminate everything but the miso sauce and eggplant. Slice the eggplant into disks and deep fry it, then simply pour the miso sauce over it.
Garnish with finely sliced green onion and serve hot.