4.9 from 168 votes
Miso Pork and Eggplant Stir Fry
Miso Pork and Eggplant Stir Fry combines tender pork with Japanese eggplants in a savory miso-based sauce enhanced with ginger, garlic, and green onions. This dish offers a mix of soft, juicy textures from the eggplant and pork, balanced by the umami depth from the miso and subtle sweetness from mirin and sugar. It’s ideal for serving over steamed rice for a satisfying meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
Calories:
259 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 259
% 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.