 for balanced sweetness. I served it with my <a href="http://bit.ly/4htc89l">Honey-Soy Glazed Halibut</a>. data-pin-do=)
Miso Eggplant Stir-Fry
October 1, 2026
This Miso Eggplant Stir-Fry is very quick to make. The tender, velvety eggplant absorbs a glossy sauce made from miso, soy sauce, garlic, ginger, mirin, and a splash of sake (you can then serve the rest of the bottle!) for balanced sweetness. I served it with my Honey-Soy Glazed Halibut.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Directions
1In a small bowl, whisk the miso, sake, mirin, soy sauce, and ginger until smooth.
Stir-Fry
1Heat a large frying pan over medium heat. Add the oil and toasted sesame oil, swirling to coat the surface evenly, then add the eggplant.
2Sear the eggplant undisturbed for 1½–3 minutes until golden brown. Flip and cook for another 1½–3 minutes until tender.
3Pour in the miso sauce and toss quickly, shaking the pan. Cook for 30–60 seconds until the sauce thickens and clings to the eggplant, then immediately remove from heat.
To Serve
1Transfer to a plate, garnish with sliced green onion, and serve warm with hot steamed rice.
Rangiri (乱切り) is a traditional Japanese knife technique, translated as "random cut," used primarily for long, cylindrical vegetables like carrots, daikon radish, eggplant, and cucumbers.
You slice the vegetable diagonally on a 45-degree angle, rotate the ingredient a quarter turn (90 degrees) toward or away from you, and make another diagonal cut. Repeating this process creates uniformly sized, irregular, wedge-like pieces.
This technique exposes more of the interior, allowing vegetables to absorb flavors and broths much faster during simmering or braising. It keeps all pieces roughly equal in mass despite the changing diameter of the vegetable.
Recipe adapted from Just One Cookbook.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
