Butaniku to nasu no miso itame（豚肉とナスのみそ炒め）
What kind of dish is Butaniku to nasu no miso itame⁇
nasu = eggplants miso itame = stir fry with miso
This dish is made by stir-frying pork, eggplant, and green peppers in sesame oil and seasoning them with miso. It’s a dish I always make in the summer when eggplant and green peppers are in season.
This dish uses pork, which is rich in B vitamins, which are effective in recovering from fatigue, making it the perfect menu to build up stamina during the summer heat.
Eggplant is a vegetable with a bland flavor, but like a sponge it absorbs the flavors of other ingredients and becomes very delicious. The eggplant that has absorbed the oil is soft, sweet and very delicious. The savory aroma of the miso sauce also whets the appetite.
There are many types of miso, but in this recipe I used barley miso. Depending on the day, I may also use red miso.
The miso that I usually use is a product sold by Fundokin. Click here for the official website 👉 https://www.fundokin.co.jp
Eggplant goes well with miso. “Koneri,” a local dish from Oita Prefecture, is also a recommended dish that uses eggplant. Check out the recipe. 👉 Koneri :Stir-Fried Eggplant and Bitter melon with miso
What kind of food is Gochujang??
Gochujang is a Korean seasoning made by fermenting glutinous rice with koji and adding spices such as chili pepper.
It is an essential ingredient in bibimbap, yangnyeom chicken and bibim guksu. It has both sweetness and spiciness. The spiciness is very mild compared to bean sauce.
NUTRITION FACTS of Summer staple dish Nasu Miso itame(Eggplant stir fry recipe)
TOTAL NUTRITION VALUE
- 621 kcal
- Protein 26.9 g
- Fat 38.4 g
- Carb 45.1 g
- Salt Equivalent 4.8 g
INGREDIENTS for Nasu Miso itame (3SERVINGS)
- Eggplant 240g
- Grated ginger 5g
- Sesame oil 15g
- Water 50g
- Pork shoulder loin 120g
- Green pepper 90g
- ☆Miso (barley miso) 40g
- ☆Gochujang 7g
- ☆Sugar 10g
- ☆Sake 20g
Click here for more information on miso. 👉 Japanese traditional seasoning miso
Summer staple dish Nasu Miso itame(Eggplant stir fry recipe) COOKING INSTRUCTIONS
- Cut off the stem (hard part of the end) of the eggplant with a knife.
- You can either peel the skin of the eggplant or not, but use a peeler to peel off any brown, tough parts.
- Cut the eggplant into large chunks and soak in water for about 3 minutes. Soaking the eggplant in water will remove the lye and prevent the eggplant from discoloring.
- Cut off the top of the bell pepper and remove the seeds.
- Cut the bell pepper into sixths.
- Put the eggplant, grated ginger, and sesame oil in a pot and heat it.
- When the ginger starts to smell good, add water. Eggplants absorb a lot of oil. By adding water, even a small amount of oil can be absorbed evenly throughout the eggplant.
- When the eggplant is soft and tender, add the pork and stir fry until it changes color.
- Mix the miso, gochujang, sugar, and sake well. At this stage, make sure the miso is completely dissolved.
- Put the bell pepper and seasonings in a frying pan and stir fry over high heat while mixing everything.
- When all the water has evaporated, it’s done.
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