SAUTEED EGGPLANT WITH SPICY MISO SAUCE
This sweet, savory and spicy sauteed
eggplant recipe is a popular traditional appetizer served all over Japan.
A lot of Japanese recipes
using eggplants tend to be on the sweeter side of the flavor spectrum. But not
this one! This sauteed
eggplant recipe is a little sweet, but has more
prominent savory and nutty flavors. It’s definitely worth a try.
INGREDIENTS
·
2 dried Chinese red chilies (finely
chopped)
·
1 small eggplant (chopped bite size (about
3 cups))
·
2 tablespoons vegetable oil
·
1 tablespoon sesame oil
·
1 tablespoon granulated sugar
·
1 tablespoon miso paste
·
1 stalk scallion (finely chopped)
·
3 tablespoons water
FOR THE SAUCE:
·
2 tablespoons sake
·
1 1/2 tablespoon mirin
·
1 1/2 tablespoon soy sauce
INSTRUCTIONS
1.
Put the eggplant in a bowl of cold water
and soak for 10 minutes.
2.
Mix all the ingredients for the sauce in a
bowl and set aside.
3.
Drain and pat the eggplant dry with paper
towels.
4.
In a large pan over medium heat, add
vegetable oil, sesame oil and dried chilies. Cook for 1 minute.
5.
Add eggplant and cook until the pieces
soften (about 3-4 minutes).
6.
Turn the heat up to high, add sauce and
cook for one minute.
7.
Add sugar, stir well and cook for one
minute.
8.
Add miso paste and water, stir and cook for
3-4 minutes, until eggplant is tender.
9.
Transfer to a bowl and top with chopped
scallions. Serve immediately.
Source; click
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