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We hope you got insight from reading it, now let’s go back to my family's pork & eggplant dengaku miso-flavored stir-fry recipe. To make my family's pork & eggplant dengaku miso-flavored stir-fry you only need 6 ingredients and 21 steps. Here is how you do that.
The ingredients needed to make My Family's Pork & Eggplant Dengaku Miso-Flavored Stir-Fry:
- Use 1 Dengaku miso
- You need 3 medium Eggplant
- Take 100 grams Thinly sliced pork
- Get 1 White stalk of Japanese leek (optional)
- You need 1 Roasted sesame seeds
- Provide 1 Sesame oil
Steps to make My Family's Pork & Eggplant Dengaku Miso-Flavored Stir-Fry:
- Slice the eggplant in half lengthwise and cut into 1.5 cm pieces.*Soak in salt water to get rid of the bitterness.
- Note: Pre-soaking the eggplant in salt water for 30 minutes to 1 hour also prevents it from absorbing oil when it cooks.
- Rinse the eggplant from Step 1 and pat dry with paper towels.
- Cut the thinly sliced pork in 2-3 cm wide pieces. Finely slice the leek.
- Prepare the dengaku misousing the amounts given for the red miso version. This recipe is easy, since you only need to mix it together.
- 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.
- Turn over the eggplant once it browns. When the eggplant becomes slightly tender, transfer it to plate lined with a few paper towels.
- Thoroughly drain the excess oil with the paper towels.
- Note: Be careful not to overcook the eggplant in Step 7, or it will lose its shape.
- Note: In Step 7, press down on the eggplant with chopsticks to check whether it is cooked through.
- 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.
- Once the pork is cooked and browned, turn off the heat. *Discard any excess grease that is cooked out of the meat.
- 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.
- Add the finely sliced white leek, then stir and cook over medium heat. Taste and add another tablespoon of dengaku miso, if needed.
- It's ready to serve. The photo shows it sprinkled with lots of shichimi spice. Recommended for grown-ups…
- Soft eggplant and pork covered with dengaku miso is delicious. It goes well with rice or with drinks.
- Serve it chilled in the summer. It also makes a perfect bento item.
- Dengaku misomakes 5-6 tablespoons.
- 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.
- Meltingly soft eggplant is so good. This is "Basic Grilled Eggplamt"Give it a try… - - https://cookpad.com/us/recipes/146099-basic-grilled-eggplant-kyoto-obanzai-style
- "Deep Fried and Marinated Eggplant" Try this one, too!
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