Miso Pork and Eggplant Stir Fry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
259 kcal
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Course
Main Course
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Cuisine
Japanese
Miso Pork and Eggplant Stir Fry
Description
This recipe features thinly sliced pork stir-fried with Japanese or Chinese eggplant cut into bite-sized pieces using a rangiri technique, which increases surface area for better cooking and flavor absorption. Aromatic garlic, ginger, and the white part of green onions provide a fragrant base. The sauce is prepared from miso paste blended with sugar, mirin, sake, soy sauce, and water to create a balanced umami and slightly sweet glaze.
The stir-fry method cooks the pork until nearly done before adding eggplant to keep textures tender. Constant stirring ensures even cooking and thorough flavor coating. Garnishing with sliced green onion adds freshness and color.
Served over Japanese short-grain rice as an optional donburi, this dish forms a complete meal with balanced protein, vegetables, and starch. It’s well-suited for those seeking a flavorful home-cooked Asian-style stir-fry that highlights miso’s depth.
Ingredients
- 2 Japanese eggplant or 1 globe eggplant, or Chinese eggplant
- 1 green onion use the white part only; or use several green onions, aka Tokyo negi, naga negi, long green onion
- 1 green onion for garnish, or scallion
- 1 clove garlic
- 1 knob ginger (1 inch, 2.5 cm; peeled)
- 1 Tbsp neutral oil
- ¼ lb pork I use komagire pre-cut pieces; buy pre-sliced at a Japanese grocery store or thinly slice meat at home and then cut into bite-size pieces, thinly sliced
For the Seasonings
- 2 Tbsp miso paste I used Hikari Miso® Organic Red Miso
- 1 tsp sugar (add more if your miso is salty)
- 1 Tbsp mirin
- 1 Tbsp sake
- 1 Tbsp soy sauce
- 2 Tbsp water (or more, if necessary)
For Serving as a Donburi Rice Bowl (optional)
- 2 ervings Japanese short-grain rice typically 1⅔ cups (250 g) per donburi serving, cooked
Instructions
- Gather all the ingredients.
- In a small bowl, combine 2 Tbsp miso, 1 tsp sugar, 1 Tbsp mirin, and 1 Tbsp sake. Mix all together until the miso is completely dissolved.
- Add 1 Tbsp soy sauce and 2 Tbsp water to the bowl. Mix well and set aside.
- Cut 2 Japanese or Chinese eggplants into bite-size pieces. I use the rangiri cutting technique to increase the surface area so it cooks evenly and adds more flavor. Soak the eggplants in water to prevent the color from changing.
- Meanwhile, thinly cut the white part of 1 Tokyo negi (naga negi; long green onion) diagonally. Cut the green part of 1 green onion/scallion diagonally into thin slices and set it aside for garnish.
- Slice 1 clove garlic and 1 knob ginger thinly.
To Stir-Fry
- Add 1 Tbsp neutral oil to a frying pan over medium heat. Cook the garlic and ginger until fragrant.
- Add the white part of the negi and ¼ lb thinly sliced pork.
- Stir-fry until the pork is 80% cooked through. Then, add the eggplant and stir-fry until it becomes slightly tender.
- Add the sauce and lower the heat to medium-low heat.
- Cook, covered, for 5 minutes. If there is not enough liquid/steam, add 1 Tbsp water.
To Serve
- When the eggplant is tender, turn off the heat. The Miso Pork and Eggplant Stir-Fry is now ready to serve. To serve it as a donburi rice bowl, divide 2 servings cooked Japanese short-grain rice into donburi (large) bowls and serve the stir-fry on top. Garnish with sliced green onion on top.
To Store
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 816mg | 34% |
| Potassium | 845mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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