Nasu-Miso (Eggplant In Miso Sauce) – a delicious recipe with eggplants, red chili, sake, mirin, sugar, shoyu. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
cut the eggplant into bitesize pieces and place in colander. Sprinkle with salt and let sit for 30 minutes. Squeeze out the excess water.
2
Remove the seeds from the chilies and chop into rings.
3
Mix the sake, mirin, sugar, and shoyu in a small bowl. (I tend to replace the sugar with stevia but stevia turns bitter when heated. If using stevia, make sure the heat is quite low before adding the mix to the wok.)
4
Mix the red miso (dark red aka miso or hatcho miso is recommended) with 3 T water to make a paste.
5
Heat the oil in wok on high and add the chili. When the oil starts to smoke, add the eggplant. Stir fry for bout 8 minutes or until tender. Lower the heat to medium.
6
Add the sake mixture to the pan and stir for 2-3 minutes. Lower the heat if the sauce starts to burn. Add the miso paste and cook for another 2 minutes.
7
Serve hot.
255
kcal
Calories
23
g
Fat
14
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large eggplants, 1 -2 dried red chili, 3 tablespoons sake, 3 tablespoons mirin, and more.
Yes, Nasu-Miso (Eggplant In Miso Sauce) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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