Miso (みそ or 味噌) is a traditional Japanese seasoning from fermented soybeans with salt and kōji (こうじ) (a fungus) and sometimes rice, barley, seaweed or other ingredients. It is rich in vitamins B, E, K, and folic acid, plus good beneficial bacteria to stay healthy.
味噌茄子
/miso nasu/
Makes a cup (130 g)
4 Tbs. (60 g) organic brown sugar
4 Tbs. (60 ml) each:
- soy sauce or gluten-free liquid aminos
- mirin* (味醂) (a rice wine smilier to saké 酒)
- olive oil
4 cups (220 g) organic diced eggplant, about 1/2-inch (12 mm) cubes (= 1 small eggplant)
1. In a small bowl, whisk together the sugar, mirin, miso, and soy sauce. Set aside.
2. Heat the oil in a large skillet over medium high heat.
3. Brown the eggplant on all sides, cooking until tender.
4. Add the miso mixture and stir to coat.
5. Remove from the heat and let cool.
6. Use as a protein filling in cooked salmon, tuna, tofu, etc.
* mirin substitute (makes 1/2 cup/ 120 ml): 1-2 Tbs. (15-30 g) organic sugar + 1/2 cup (120 ml) of white wine,, vermouth, or dry sherry
Use in stir-fries, sauces, and marinades; tenderize meats; delicious glazes for fish, chicken, and beef.
Try our other miso and eggplant dish: https://veggiefernandezs.blogspot.com/2020/05/eggplant-with-miso-sauce.html
Try our other miso and eggplant dish: https://veggiefernandezs.blogspot.com/2020/05/eggplant-with-miso-sauce.html
