ALL | Recipes | Super Easy! | Vegan
3 Easy Japanese Eggplant Stir-Fries簡単茄子炒め３選
3 Easy Japanese Eggplant Stir-Fries 簡単茄子炒め３選
Eggplant is one of the most versatile vegetables in Japanese home cooking, and these three easy stir-fries are perfect for busy weeknights. Starting with the same simple pan-fried eggplant, you'll learn three delicious ways to enjoy it: Yoshiko's late mother's classic soy sauce and black pepper version, a refreshing ginger and soy sauce variation, and a rich, savory miso version made with Japanese red miso. Each recipe takes just minutes to prepare, uses everyday ingredients, and lets the natural sweetness of the eggplant shine. Whether you're new to Japanese cooking or looking for quick vegetable side dishes, these easy eggplant stir-fries are recipes you'll want to make again and again.
Ingredients
Method
For the each version
- Remove the top of the eggplant and slice diagonally.
- Soak the slices in water for about 10 minutes.
- Hold the slices in a paper towel tightly to squeeze out the water.
- Heat up the frying pan with medium high heat and add about 2 tbsp of vegetable oil. Place the eggplant slices by avoiding overlap.
- After about 3 minutes, flip them over. Make sure that both sides to turn a golden-brown color. add more oil if needed.
Yoshiko's Mom's Soy Sauce and Black Pepper version
- Add a tsp of soy sauce and a little freshly ground black pepper, and then miz everything together.Yoshiko's Mom's Soy Sauce and Black Pepper version is ready!
Ginger and Soy Sauce version
- Grate a small piece of fresh ginger.
- After serving the stir-fried eggplant to a serving plate, top it with the grated ginger, and drizzle a little soy sauce over it. Ginger and Soy Sauce version is ready!
Miso version
- Mix 1 1/4 tbsp of red miso, 2/3 tbsp of sugar, 1/4 tsp of soy sauce, and 1/2 tbsp of sake to make miso sauce.
- When the eggplant is almost dine stir-frying, pour in the miso sauce and gently mix everything together. Miso version is ready!
Notes
- Japanese eggplants are long and slender with thin skin and a tender texture. If you can’t find Japanese eggplants, Italian eggplants make a good substitute.
- Stir-fry the eggplants over medium to medium-high heat. If they begin to burn, lower the heat slightly. If they are taking too long to become golden brown, increase the heat a little. Adjust the heat as needed for your stovetop.
- If you don’t have haccho miso, regular red miso works well in this recipe. The flavor will be slightly milder but still delicious.
