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Nasu Miso (Stir-fried Eggplant with Miso)


                 2ea                          Japanese eggplant, cut in bitesize/1 inch pieces

As needed               Salt

1ea                          Chili, dried

3T                           Sake

3T                           Mirin

3T                           Sugar

2T                           Shoyu

3T                           Miso, mild

3T                           Water

1T                           Vegetable oil

1T                           Sesame oil

Tt                            Salt



  1. Sprinkle eggplant with salt and let sit for 30 minutes, squeeze out moisture
  2. Pulverize red chili in mortar and pestle
  3. Mix sake, mirin, shoyu and sugar together in a bowl
  4. Mix miso and water (do not add to sake mixture)
  5. Heat oils in a large sauté pan and add chili
  6. Add eggplant to saute’ pan and cook until tender and beginning to brown
  7. Add sake mixture and incorporate (allow to reduce slightly)
  8. Add miso mixture and toss to coat
  9. Adjust seasoning

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