Eggplant and Miso in a Wok

Name: Eggplant and Miso in a Wok (Nasu no Abura-miso Itame)
Cuisine: Japanese
Ingredients: 2 Japanese bell peppers or other small green bell peppers, cut into 1½-inch pieces; 2 Japanese bell peppers or other small green bell peppers, cut into 1½-inch pieces; 1 red bell pepper, cut into 1½-inch pieces; 1 tablespoon akamiso (brown miso); 1 tablespoon akamiso (brown miso); 1 tablespoon mamemiso (soybean miso); 1 tablespoon mamemiso (soybean miso); 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 1 to 2 tablespoons sugar; 2 tablespoons sesame oil; One 1-inch piece of ginger, peeled and julienned; 5 tablespoons vegetable oil; 9 ounces (4 to 5) Japanese eggplants or Italian eggplants, preferably, or 1 large round eggplant, cut into 1½-inch pieces; 9 ounces (4 to 5) Japanese eggplants or Italian eggplants, preferably, or 1 large round eggplant, cut into 1½-inch pieces; 9 ounces (4 to 5) Japanese eggplants or Italian eggplants, preferably, or 1 large round eggplant, cut into 1½-inch pieces; A few drops of tamari; Shichimi togarashi (seven-spice powder) or chile pepper flakes; Shichimi togarashi (seven-spice powder) or chile pepper flakes; Shichimi togarashi (seven-spice powder) or chile pepper flakes

Nasu no Abura-miso Itame

Preparation info

Yields
4
servings as a side dish or 2 as a light main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Stir-fried eggplant and green bell pepper in a sweetened miso sauce is a popular home-style summer dish. I add red bell pepper to this traditional preparation to give it a striking look. Try this dish with different vegetables, such as zucchini, cabbage, kale, leaf mustard, lettuce, radicchio, asparagus, mushrooms, or tomato. For a hearty lunch or light dinner, serve the vegetables surrounding plain white or brown rice in the center of a dinner plate, sprinkled with minced parsley.

Ingredients

Asia
Japan
Dinner
Lunch
Side dish
Vegan
Summer

Ingredients

Method