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Miso Pork and Eggplant Stir Fry
This Miso Pork and Eggplant Stir-Fry recipe makes a delicious and easy weeknight meal. You‘ll love the magical combination of tender eggplants soaking up the savory miso flavors. Serve it as a main entree or a one-bowl meal over steamed rice.
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 or Chinese eggplants (or 1 globe eggplant)
- 1 Tokyo negi (naga negi; long green onion) (use the white part only; or use several green onions)
- 1 green onion/scallion (for garnish)
- 1 clove garlic
- 1 knob ginger (1 inch, 2.5 cm; peeled)
- 1 Tbsp neutral oil
- ¼ lb thinly sliced 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)
For the Seasonings
- 2 Tbsp miso (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 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
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.
Cup of Yum
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
Monounsaturated Fat
2g
Cholesterol
36mg
(12%)
Sodium
816mg
(34%)
Potassium
845mg
(24%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
257IU
(5%)
Vitamin C
9mg
(10%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
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.