Miso Pork and Eggplant Stir Fry

Step 1

Gather all the ingredients.

Step 2

In a small bowl, combine 2 Tbsp miso, 1 tsp sugar, 1 Tbsp mirin, and 1 Tbsp sake. Mix all together until the miso is completely dissolved.

Step 3

Add 1 Tbsp soy sauce and 2 Tbsp water to the bowl. Mix well and set aside.

Step 4

Cut 2 Japanese or Chinese eggplants into bite-size pieces. I use the rangiri cutting technique to increase the surface area so it cooks evenly and adds more flavor. Soak the eggplants in water to prevent the color from changing.

Step 5

Meanwhile, thinly cut the white part of 1 Tokyo negi (naga negi; long green onion) diagonally. Cut the green part of 1 green onion/scallion diagonally into thin slices and set it aside for garnish.

Step 6

Slice 1 clove garlic and 1 knob ginger thinly.

Step 7

Add 1 Tbsp neutral oil to a frying pan over medium heat. Cook the garlic and ginger until fragrant.

Step 8

Add the white part of the negi and ¼ lb thinly sliced pork.

Step 9

Stir-fry until the pork is 80% cooked through. Then, add the eggplant and stir-fry until it becomes slightly tender.

Step 10

Add the sauce and lower the heat to medium-low heat.

Step 11

Cook, covered, for 5 minutes. If there is not enough liquid/steam, add 1 Tbsp water.

Step 12

When the eggplant is tender, turn off the heat. The Miso Pork and Eggplant Stir-Fry is now ready to serve. To serve it as a donburi rice bowl, divide 2 servings cooked Japanese short-grain rice into donburi (large) bowls and serve the stir-fry on top. Garnish with sliced green onion on top.