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Japanese miso eggplant stir fry served on a plate topped with chili powder and sesame seeds.
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Japanese Miso Eggplant Stir Fry

Enjoy the savory flavors of Japan with my delicious Japanese Miso Eggplant recipe. Easy to make and bursting with umami goodness, this stir fry is a perfect side dish for any Japanese-inspired meal.
Course Appetizer, Side Dish, Vegetables
Cuisine Japanese
Keyword Japanese eggplant stir fry, Japanese miso eggplant
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Servings 2
Calories 150kcal

Ingredients

  • 1/4 lbs Japanese Eggplants
  • 1 1/2 tbsp Cooking Oil neutral, no flavor or taste
  • 1 tbsp Japanese Sake
  • 2 tsp Sweetener your preferred sweetener
  • 2 tsp Miso
  • 1/4 tsp Togarashi can sub with chili powder
  • 1/8 tsp Toasted Sesame Seed optional

Instructions

  • Gather all the ingredients.
    Ingredients for miso eggplant stir fry.
  • Prepare eggplants by cutting off steam, peeling the skin off every other stroke and cutting it into triangle pieces as shown in picture.
    Chopped Japanese eggplants.
  • In a mixing bowl, combine Japanese sake, sweetener, and miso.
    Miso stir fry sauce in a bowl.
  • In a large frying pan or wok, add neutral cooking oil and bring up to temp on high heat. Once up to temp, add in eggplants and cook for 3-5 minutes until softened or desired tenderness is reached.
    Japanese eggplants in a wok.
  • Add in sauce from step 3), combine well and cook for an additional 15-20 seconds. Transfer eggplants to a serving plate and top with togarashi and a sprinkle of toasted sesame seed.
    Japanese miso eggplant stir fry.

Video

Nutrition

Calories: 150kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 230mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 9mg