Sauteed Eggplant with Spicy Miso Sauce
This sweet, savory and spicy sauteed eggplant recipe is a popular traditional appetizer served all over Japan.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 dried Chinese red chilies (finely chopped)
- 1 small eggplant, chopped bite size (about 3 cups)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon miso paste
- 1 stalk scallion (finely chopped)
- 3 tablespoons water
- 2 tablespoons sake
- 1 1/2 tablespoon mirin
- 1 1/2 tablespoon soy sauce
Instructions
- 1
Put the eggplant in a bowl of cold water and soak for 10 minutes.
- 2
Mix all the ingredients for the sauce in a bowl and set aside.
- 3
Drain and pat the eggplant dry with paper towels.
- 4
In a large pan over medium heat, add vegetable oil, sesame oil and dried chilies. Cook for 1 minute.
- 5
Add eggplant and cook until the pieces soften (about 3-4 minutes).
- 6
Turn the heat up to high, add sauce and cook for one minute.
- 7
Add sugar, stir well and cook for one minute.
- 8
Add miso paste and water, stir and cook for 3-4 minutes, until eggplant is tender.
- 9
Transfer to a bowl and top with chopped scallions. Serve immediately.