This stir-fried miso eggplant has an amazing taste combination. It may be served with any kind of Asian meal as a side dish or as the main entrée on a busy night. Only pantry basics and other everyday ingredients are required for this simple yet delicious supper. During busy weeknights, dishes like stir fry that can be made quickly are great. Although I used eggplants today, stir-fries can really be made with any leftover food that you have in your refrigerator. Today I used eggplants. Are you prepared to prepare this straightforward meal in only 20 minutes? Move along! The marriage of eggplant and miso is regarded as Japan's most successful culinary union since the two ingredients go so well together. Eggplants absorb liquids like a sponge when they are cooked until they are mushy, helping them to absorb all of the tasty components. If you want a dinner that has a strong taste and goes well with rice, use eggplant as your primary component. I never understood why my mother prepared eggplants so often as a side dish when I was a child since I didn't enjoy them. I've been doing things the same way ever since I became a mother. My children want to know why I prepare eggplant-based dishes so often. Although they haven't yet arrived at the stage where they can understand it, I'm certain that day will come soon:) The taste of eggplants is excellent, especially when they are cooked correctly. 
Use an American globe eggplant in their place if you can't find any Japanese or Chinese long eggplant. To prevent the eggplant from losing its shape throughout the stir-frying process, it is essential that you keep the skin attached to it. The replacement should be viable even though the skin of the globe eggplant is glossier and thicker than that of the Japanese or Chinese eggplant. Making Miso Sauce is Easy Since they are not necessary, there is no need for any special condiments in this straightforward dish. All you need to do is purchase some common Japanese condiments. Below is more information about miso. Sake is a mirin. As an umami flavour, soy sauce may be used in lieu of salt. Grated ginger for an added kick! What Miso Type Should I Use? I used miso today, specifically the Enjuku Koji Miso made by Hikari Miso. I've tried a couple of the miso items this company produces and have been generally happy with each one's quality. We made the long trip to Nagano, Japan to see them since we believed their miso was so excellent. 
Enjuku Koji Miso has been the business's best-selling product by a significant margin for more than 20 years since its introduction in 1993. The non-preservative miso absorbs the koji's inherent sweetness and potent umami, giving it a mellow flavor and heady aroma. Where am I able to get this miso? This miso and other products created by Hikari Miso may be found in Japanese and other Asian supermarket stores. Substitute Nothing even resembles miso in terms of resemblance. You may be interested in learning more about doenjang, a Korean soybean paste. Miso and doenjang are prepared differently and cannot be used interchangeably. Doenjang has a stronger and deeper flavor since it is not fermented with rice or any other grains, while miso, which is fermented with koji culture, has a flavor that is more mellow, smooth, and sweet. In the event that you are unable to obtain this specific kind of miso, use the miso that is sold at your local store. A few suggestions: It's crucial to keep in mind to use less miso or to reduce the saltiness since miso that also includes dashi tends to have a greater sodium level. White miso is lighter, sweeter, and less salty than its darker cousin because of a shorter fermenting period. Salt and protein levels are greater in red miso. You must make the necessary modifications since different miso brands have different salt content. It is not necessary to use the "proper" miso for these instructions. Every miso requires a different variation, which adds to the enjoyment of the activity. 
A Quick Stir-Fry Tip Are you just beginning to stir-fry? You may find the following tips to be useful. No wok? Don't worry about it! – I use a carbon steel frying pan when I cook. This pan has a natural patina and has turned non-stick over the course of its existence, much like my work. This pan retains heat better than a nonstick one and can perfectly sear food. Don't be shy with the oil; you'll need a lot of it to keep the wok or pan hot while you stir-fry the eggplants. By doing this, the eggplants won't cling together either. Put the spices in last - You should assume that the ingredients won't be "cooked" after you add the sauce since the sauce, especially the miso, may easily catch fire. Shake the pan often during stir-frying to keep the contents moving. Ingredients
- 3 Japanese eggplants (2 Chinese eggplants; roughly 15 oz, 425 g)
- 1 green onion/scallion
- 1 knob ginger (1", 2.5 cm)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking eggplants)
- 1 Tbsp roasted sesame oil (for cooking eggplants)
Miso Sauce
- 2 Tbsp sake
- 2 Tbsp mirin (if you like the sweet miso taste, use 1 Tbsp mirin, 1 Tbsp sugar, and 1 Tbsp water)
- 1 Tbsp miso
- 1 tsp soy sauce
Instructions
- Build up each element. Parts of the Preparation
- The eggplants are cut into very little bits. The Japanese "rangiri" cutting method is my favorite because it provides more surface area for the eggplants to cook more quickly and absorb spices.
- The best way to preserve the color of eggplants is to soak them in water to lessen their bitterness. to slice the green onions very thinly.
- grated ginger (I use this grater). Ginger has to be shredded into 12 teaspoons.
- Combine each of the components for the miso sauce in a small bowl. Well combine the grated ginger.
- Eggplant Preparation
- After draining, dry the eggplants with a fresh dish towel. Melt butter in a large frying pan over medium heat.
- The vegetable and sesame oils should be added to the heated pan and distributed evenly. Include the eggplant in the hot oil.
- Once the bottom of the eggplants has browned over medium fire, flip them over.
- Add the miso sauce and shake the pan to cover the eggplants with the sauce after they are cooked through.
- To make sure that every piece of the eggplant is evenly coated, you may need to rotate them. Because miso burns rapidly, remove the pan from the heat as soon as the liquid has evaporated.
- Place green onions on a serving platter after transferring the casserole there.
- to continue
- For up to 3 days in the fridge and up to a month in the freezer, store leftovers in an airtight container.