Japan
Tochigi Eggplant and Green Beans in Sweet Miso
Eggplant and green beans are stir-fried, then simmered briefly in a sweet miso seasoning. Use a bowl, knife and frying pan.
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Method
3 clear steps
- 1
Remove the eggplant stems and cut into half-moons or quarter-rounds about 1.5 cm thick. Soak briefly in lightly salted water, then drain well.
- 2
Trim and string the green beans if necessary, and cut into 2–3 cm lengths.
- 3
Heat the oil in a frying pan and stir-fry the eggplant and beans. Add 50 ml dashi and the sugar, then mix. Add more dashi if needed, using up to 100 ml total, and stir in the miso. Simmer and stir until the vegetables are tender and the reduced seasoning coats them.
