Recipe : Japanese Miso Eggplant & Green Pepper Stir-Fry
This miso eggplant and green pepper stir-fry is one of those everyday dishes you’ll find on many Japanese family tables during summer.
The eggplant becomes soft and juicy, while the peppers keep a little bite. Everything is coated in a sweet and savory miso sauce that’s perfect with steamed rice.
Why You’ll Love This Recipe
- Ready in about 10 minutes
- Uses simple pantry ingredients
- Perfect with steamed rice
- A classic Japanese home-cooked side dish
- Vegetarian-friendly
Ingredients:
- 2 Japanese eggplants
- 2 green peppers
- 1 tbsp vegetable oil
(Miso sauce)
1 tbsp miso
1 tbsp mirin
1 tbsp sake
1 tsp sugar
Directions:
- Cut the eggplants into bite-sized pieces. Slice the green peppers into strips.
Mix together the miso, mirin, sake, and sugar in a small bowl. Set aside.
Heat the oil in a frying pan over high heat. Add the eggplant and stir-fry until it begins to soften.
Add the green peppers. Stir-fry quickly over high heat to keep the peppers crisp.
Pour in the miso sauce. Continue stirring until the vegetables are evenly coated and glossy. Serve immediately.
YUCa’s Tips:
- Don’t overcrowd the pan.
- Keep the heat high for the best texture.
- Add the sauce at the very end to prevent the miso from burning.
- Serve with freshly steamed Japanese rice.
Storage:
- Refrigerate for up to 3 days.
- Reheat in a frying pan over medium heat.
- Not recommended for freezing.
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