My Family's Pork & Eggplant Dengaku Miso Flavored Stir Fry Recipe by cookpad.japan
Cooking Instructions 1 Slice the eggplant in half lengthwise and cut into 1.5 cm pieces.*Soak in salt water to get rid of the bitterness. 2 Note: Pre-soaking the eggplant in salt water for 30 minutes to 1 hour also prevents it from absorbing oil when it cooks. 3 Rinse the eggplant from Step 1 and pat dry with paper towels. 4 Cut the thinly sliced pork in 2-3 cm wide pieces. Finely slice the leek. 5 Prepare the dengaku misousing the amounts given for the red miso version. This recipe is easy, since you only need to mix it together. 6 Pour sesame oil into a pan to a depth of about half the thickness of the eggplant slices (a little less than 1 cm), heat, then fry the eggplant. 7 Turn over the eggplant once it browns. When the eggplant becomes slightly tender, transfer it to plate lined with a few paper towels. 8 Thoroughly drain the excess oil with the paper towels. 9 Note: Be careful not to overcook the eggplant in Step 7, or it will lose its shape. 10 Note: In Step 7, press down on the eggplant with chopsticks to check whether it is cooked through. 11 Wipe off the excess oil from the frying pan used to cook the eggplant, add the pork from Step 4, season with salt and pepper, and cook over medium-high heat. 12 Once the pork is cooked and browned, turn off the heat. *Discard any excess grease that is cooked out of the meat. 13 Add the oil-drained eggplant from Step 8, 4 tablespoons of the dengaku miso made in Step 5, and the roasted sesame seeds. Gently stir it all together, so as not to crush the eggplant. 14 Add the finely sliced white leek, then stir and cook over medium heat. Taste and add another tablespoon of dengaku miso, if needed. 15 It's ready to serve. The photo shows it sprinkled with lots of shichimi spice. Recommended for grown-ups... 16 Soft eggplant and pork covered with dengaku miso is delicious. It goes well with rice or with drinks. 17 Serve it chilled in the summer. It also makes a perfect bento item. 18 Dengaku misomakes 5-6 tablespoons. 19 Prepare extra degaku miso if you plan to make a large portion of this dish, or if you are going to add other ingredients. Degaku miso can be frozen. 20 21 "Deep Fried and Marinated Eggplant" Try this one, too! 1 Slice the eggplant in half lengthwise and cut into 1.5 cm pieces.*Soak in salt water to get rid of the bitterness. 1 Slice the eggplant in half lengthwise and cut into 1.5 cm pieces.*Soak in salt water to get rid of the bitterness. 2 Note: Pre-soaking the eggplant in salt water for 30 minutes to 1 hour also prevents it from absorbing oil when it cooks. 2 Note: Pre-soaking the eggplant in salt water for 30 minutes to 1 hour also prevents it from absorbing oil when it cooks. 3 Rinse the eggplant from Step 1 and pat dry with paper towels. 3 Rinse the eggplant from Step 1 and pat dry with paper towels. 4 Cut the thinly sliced pork in 2-3 cm wide pieces. Finely slice the leek. 4 Cut the thinly sliced pork in 2-3 cm wide pieces. Finely slice the leek. 5 Prepare the dengaku misousing the amounts given for the red miso version. This recipe is easy, since you only need to mix it together. 5 Prepare the dengaku misousing the amounts given for the red miso version. This recipe is easy, since you only need to mix it together. 6 Pour sesame oil into a pan to a depth of about half the thickness of the eggplant slices (a little less than 1 cm), heat, then fry the eggplant. 6 Pour sesame oil into a pan to a depth of about half the thickness of the eggplant slices (a little less than 1 cm), heat, then fry the eggplant. 7 Turn over the eggplant once it browns. When the eggplant becomes slightly tender, transfer it to plate lined with a few paper towels. 7 Turn over the eggplant once it browns. When the eggplant becomes slightly tender, transfer it to plate lined with a few paper towels. 8 Thoroughly drain the excess oil with the paper towels. 8 Thoroughly drain the excess oil with the paper towels. 9 Note: Be careful not to overcook the eggplant in Step 7, or it will lose its shape. 9 Note: Be careful not to overcook the eggplant in Step 7, or it will lose its shape. 10 Note: In Step 7, press down on the eggplant with chopsticks to check whether it is cooked through. 10 Note: In Step 7, press down on the eggplant with chopsticks to check whether it is cooked through. 11 Wipe off the excess oil from the frying pan used to cook the eggplant, add the pork from Step 4, season with salt and pepper, and cook over medium-high heat. 11 Wipe off the excess oil from the frying pan used to cook the eggplant, add the pork from Step 4, season with salt and pepper, and cook over medium-high heat. 12 Once the pork is cooked and browned, turn off the heat. *Discard any excess grease that is cooked out of the meat. 12 Once the pork is cooked and browned, turn off the heat. *Discard any excess grease that is cooked out of the meat. 13 Add the oil-drained eggplant from Step 8, 4 tablespoons of the dengaku miso made in Step 5, and the roasted sesame seeds. Gently stir it all together, so as not to crush the eggplant. 13 Add the oil-drained eggplant from Step 8, 4 tablespoons of the dengaku miso made in Step 5, and the roasted sesame seeds. Gently stir it all together, so as not to crush the eggplant. 14 Add the finely sliced white leek, then stir and cook over medium heat. Taste and add another tablespoon of dengaku miso, if needed. 14 Add the finely sliced white leek, then stir and cook over medium heat. Taste and add another tablespoon of dengaku miso, if needed. 15 It's ready to serve. The photo shows it sprinkled with lots of shichimi spice. Recommended for grown-ups... 15 It's ready to serve. The photo shows it sprinkled with lots of shichimi spice. Recommended for grown-ups... 16 Soft eggplant and pork covered with dengaku miso is delicious. It goes well with rice or with drinks. 16 Soft eggplant and pork covered with dengaku miso is delicious. It goes well with rice or with drinks. 17 Serve it chilled in the summer. It also makes a perfect bento item. 17 Serve it chilled in the summer. It also makes a perfect bento item. 18 Dengaku misomakes 5-6 tablespoons. 18 Dengaku misomakes 5-6 tablespoons. 19 Prepare extra degaku miso if you plan to make a large portion of this dish, or if you are going to add other ingredients. Degaku miso can be frozen. 19 Prepare extra degaku miso if you plan to make a large portion of this dish, or if you are going to add other ingredients. Degaku miso can be frozen. 20 20 21 "Deep Fried and Marinated Eggplant" Try this one, too! 21 "Deep Fried and Marinated Eggplant" Try this one, too! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Healthy Banana Sushi! Crockpot lasagne AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Healthy Banana Sushi! Crockpot lasagne AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Fresh Tomato and Mozzarella Pasta Delicious Tomato and Tuna Chilled Pasta A Hamburger Chef Teaches You How to Pan-Fry Hamburgers Aburaage Filled with Natto, Tuna and Mayonnaise German Potatoes with Melting Cheese For Bento Salt-Boiled Broccoli Salted Kimpira Side Dish Teriyaki Eggplants Dashi-Flavored Eggs For Bento Bamboo Shoots and Chicken with Sweet Chili Mayonnaise Fresh Tomato and Mozzarella Pasta Delicious Tomato and Tuna Chilled Pasta A Hamburger Chef Teaches You How to Pan-Fry Hamburgers Aburaage Filled with Natto, Tuna and Mayonnaise German Potatoes with Melting Cheese For Bento Salt-Boiled Broccoli Salted Kimpira Side Dish Teriyaki Eggplants Dashi-Flavored Eggs For Bento Bamboo Shoots and Chicken with Sweet Chili Mayonnaise