Miso Eggplant Stir-Fryナスの味噌炒め

Stir-Fried Miso Eggplant at a Glance Miso Eggplant Stir-Fry is a classic home-cooked Japanese side dish. It pairs tender Japanese eggplant (nasu, 茄子, ナス) with a rich, sweet-savory miso sauce made from pantry staples. A quick sear gives the eggplant a silky texture that soaks up the deep miso flavor. Why You’ll Love It Japanese or Chinese eggplant – It has thinner skin and fewer seeds than globe eggplant, so it turns tender and silky in a quick sear. The rangiri cut – Angled, irregular wedges have more surface area, so each piece cooks faster and picks up more of the miso sauce. A quick glaze – The miso sauce goes in last and cooks for only 30–60 seconds, coating the eggplant before the miso can burn. My Recipe Story I didn’t like eggplant growing up, and I always wondered why my mom cooked it so often. Now that I’m a mom, I’m doing the exact same thing, and my kids keep asking why I always cook eggplant. Well, they haven’t learned to love it yet, but I know the day will come. Eggplant is delicious, especially when it’s cooked right! If you love Japanese stir-fries, try my Miso Pork and Eggplant Stir-Fry, Stir-Fry Vegetables, and Japanese Lotus Root Stir-Fry next! Table of Contents ...