Japanese miso stir-fried eggplant
Eggplant has always been in the top three vegetables that many people hate, but eggplant is a beautiful vegetable that can strengthen the cardiovascular system, anti-aging, and help reduce dark spots on the face! I found that people who don’t like eggplant usually think that the eggplant is too soft and rotten, or think that the eggplant is too fatty, because eggplant is very good at absorbing oil, as long as you use a little salt before cooking, pickling the eggplant can reduce the amount of oil absorption of the eggplant, and you can also remove the bitterness! Another way to lose fat is to add the well-known Japanese miso, which can inhibit the absorption of excess sugar and oil, and melanoid has an efficient detoxification effect. The quick dish I taught you to make is called “miso stir-fried eggplant”, the miso and eggplant flavors go well together, the boiled soft eggplant absorbs the slightly sweet miso and seasoning, it goes well with rice!
Japanese miso stir-fried eggplant
Step 1
Slice the eggplant and soak it in water for 5 minutes to remove the flavor.
Step 2
Cut the green peppers into cubes.
Step 3
Stir the miso, sugar, mirin, and cooking wine together.
Step 4
Pour fresh sesame oil into a pan and stir-fry the eggplant.
Step 5
When the eggplant changes color, add the green peppers.
Step 6
Pour in cooking wine and stir, turn to low heat and cook for 5 minutes, waiting for the juice to collect.
Step 7
Finally, sprinkle some fresh umami soy sauce and enjoy.
Cooking tips for stir-fried eggplant in Japanese miso
Although the method is simple, the taste depends on its own ability, and the soul of a dish lies in the connotation of its dipping sauce! When the sauce is used in the right taste, the taste will be smooth.