Oita’s Koneri: Eggplant & Bitter Melon Miso Stir-Fry

Discover Koneri: Oita’s Traditional Eggplant & Bitter Melon Miso Stir-Fry

If you are looking for a unique way to enjoy summer vegetables, look no further than Koneri. Hailing from Oita Prefecture in Japan, this traditional dish features the iconic duo of eggplant and bitter melon (goya), brought together by a rich, savory miso glaze.

What makes Koneri truly special isn’t just the seasoning—it’s the addition of wheat flour. This secret step creates a silky texture that coats the vegetables, locking in their nutritious juices and ensuring you get every bit of flavor and health benefit.

🌈Why You’ll Love Koneri

Zero Waste Nutrition: The flour captures the moisture released by the veggies, so no nutrients are left behind in the pan.
Kid-Friendly: By quickly blanching the bitter melon, you remove the harsh bitterness, making it a hit for the whole family.
Homegrown Goodness: Eggplant and bitter melon are staples of Japanese home gardens. This recipe is the ultimate way to celebrate a summer harvest!

NUTRITION FACTS (Per 5-Serving Batch); Koneri

Calories: 503 kcal
Protein: 16.7 g
Total Fat: 14.4 g
Total Carbohydrates: 79.1 g
Sodium: 1.9 g

INGREDIENTS (Serves 5); Koneri

Bitter melon (Goya): 200g
Eggplant (Nasu): 300g
Thick fried tofu (Atsuage): 100g
Sesame oil: 5g
Wheat flour: 7g
☆ Sauce Mix:
- Miso: 48g
- Sugar: 24g
- Sake: 24g
- Mirin: 30g
- Soy sauce: 12g
- Water: 20g

Pro Tip: 👉 Looking for more ways to use atsuage? Check out my [Recommended recipes using Atsuage]!

INSTRUCTIONS: How to Make Koneri

1. Prep the Vegetables

Bitter Melon: Cut in half lengthwise and scrape out the white pith (wata) with a spoon. Slice thinly.
The “Secret” to Less Bitterness: Soak the slices in boiling water for a few minutes, then drain. This makes the flavor much milder!
Eggplant: Quarter lengthwise, then slice thinly on a diagonal. Thin slices cook faster and absorb more flavor.
Atsuage: Cut into bite-sized pieces.

2. Stir-Fry

Add the bitter melon, eggplant, thick fried tofu, and sesame oil to a frying pan. Stir-fry over medium heat until the eggplant begins to soften.

3. The Flour Trick

Turn off the heat. Sprinkle the wheat flour over the vegetables and mix well until the white powder disappears. This creates that signature “Koneri” texture.

4. Season and Glaze

Turn the heat back to low (to prevent burning).
Clear a small space in the corner of the pan and add your ☆ Sauce Mix (miso, sugar, sake, mirin, soy sauce, and water).
Once the miso and sugar have dissolved, turn the heat to high and toss everything together until the sauce thickens and coats the vegetables beautifully.

Watch the Video!

🍆Variations

Every household in Oita has its own “Koneri” style! Feel free to add:

Bell peppers for extra crunch.
Pork or small sardines (chirimen jako) for a protein boost.
Extra soy sauce if you prefer a saltier finish over miso.

Goya champuru
(stir-fried goya and spam) — See this article for more information about bitter gourd.　👉 Goya Champuru : Bitter Melon & Spam Stir-Fry

Love Bitter Melon? Don’t miss my guide on [👉 Goya Champuru : Bitter Melon & Spam Stir-Fry]!

📖Related Link: Read the Japanese version of this article here! [大分の郷土料理「こねり」レシピ：ナスとゴーヤーの味噌炒め]　

#厚揚げ #厚揚げレシピ #節約レシピ #おうちごはん #Atsuage #DeepFriedTofu #JapaneseFood #TofuRecipe

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!