Stir-fried eggplant with miso
Seasoned with miso, it is delicious even when cold
How to make it
1
Peel the eggplant and cut it into chunks. Wipe off any excess water and deep fry in a moderate amount of oil
2
Heat 1 tablespoon of salad oil in a frying pan and fry the seasonings and minced meat
3
Once the aroma comes out, add [A] and the deep-fried eggplant and stir-fry
4
Simmer until half of the liquid is gone, then thicken with water-dissolved potato starch. Finish by adding scallion oil and sesame oil
Ingredients for 1 person
-
- Eggplant
- Two
-
- Fried oil
- Appropriate amount
-
- Salad oil
- 1 tablespoon
-
[Condiments]
- Chop ginger
- 1 tablespoon
-
- Chop white leeks
- 2 tbsp
-
- Milk pork
- 60g
-
[A]
- Alcohol
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- sugar
- 1 tablespoon
-
- Sweet noodle sauce
- 1 tablespoon
-
- Water-soluble potato starch
- 1 tsp
-
- For finishing on scallions
- 1 tsp
-
- For finishing sesame oil
- 1 tsp
[PR]
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