This sweetened miso and eggplant stirfry is great with a simple bowl of steamed rice.
Ingredients
2 small green pepper, diced
1 tbsp akamiso
2 tsbp sake
2 tbsp sugar
2 tbsp sesame oil
1 tbsp grated ginger
5 tbsp vegetable oil
4-5 long Japanese eggplant, cut into 1 inch pieces
Method
Parboil the green pepper for 1 minute. Drain then douse in ice water to retain their colour.
Combine the miso, sake, and sugar until dissolved and smooth.
Fry the ginger in the sesame oil for a few seconds, just to flavour the pan/wok. Remove and set aside.
Add the vegetable oil and then the eggplant. Fry until soft and golden. Then add the ginger and peppers, stirring for 2 minutes. Add the miso mixture then, tossing to coat each piece evenly.
Serve. If you prefer it saltier or sweeter, simply add more miso or sugar.
Alternatively, eliminate everything but the miso sauce and eggplant. Slice the eggplant into disks and deep fry it, then simply pour the miso sauce over it. You can top with finely sliced green onion.