- 2 Tbsp good quality miso (we used white miso)
- 1 1/2 teaspoons sake
- 1 pound (450 g) Japanese eggplants (4 to 5 long, skinny eggplants)
- 6 Tbsp canola oil, cold-pressed sesame oil, grape seed oil, rice bran oil, or other high smoke-point oil
- 2 whole, dried red chili peppers, torn in half
- 1 Tbsp peeled, slivered fresh ginger
- 1 Tbsp finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves
You'll also need:
- 6-7 Eight ounce canning jars
- Stir the miso and the sake together in a small bowl, set aside.
- Slice the eggplants in half lengthwise. Then slice them on a diagonal, crosswise, in a little less than 1/2-inch thick slices.
- Heat the chilies in the oil in a wok or large skillet on medium heat. Once the chilies start to sizzle, and you can smell the aroma of the chilies, add the ginger and eggplant slices, and toss to coat with the oil. Stir gently for several minutes until the eggplant pieces are shiny and soft.
- Add the miso-sake mixture to the eggplant pieces and gently stir to coat. Remove from heat. Stir in the chopped shiso, Thai basil, or mint leaves, and serve immediately.
You may also like
Celery Stir Fry Japanese-style stir-fry, thin batons of celery, stir-fried with chili-infused oil and soy sauce. Tempura Fried Calamari Squid rings or tentacles dipped in a light tempura batter and quickly fried in hot oil. Addictive as popcorn! Pan Simmered Pacific Black Cod Pacific black cod (sable fish) cooked in a broth of sake, rice vinegar, soy sauce and oil, delicious! Miso Glazed Salmon Salmon marinated in a mixture of miso, sake, and soy sauce, then broiled.