If you're looking for a quick, flavorful, and healthy dish, this Japanese Eggplant Stir-Fry is a must-try! Eggplant naturally soaks up flavors, and in this recipe, it absorbs the rich umami of sesame oil, dashi, sake, miso, and a touch of sweetness—creating an irresistible combination of savory depth and melt-in-your-mouth texture.
I love using awase miso, a blend of white and red miso, for its balanced saltiness and deep umami. It’s my go-to miso because it works well in almost any dish, making it a pantry essential for Japanese home cooking.
Since eggplant tends to absorb oil, I prefer sesame oil over regular vegetable oil—not only for its nutty aroma but also for its health benefits. It enhances the dish with a rich, toasty depth while keeping it light and nutritious.
Best of all, this recipe comes together in just 20 minutes, making it perfect for busy days when you need something satisfying yet effortless. Pair it with a bowl of steamed rice, and you’ve got a simple yet comforting Japanese meal ready in no time!
Japanese Eggplant Stir-Fry in Miso
Preparation Time: 10
Cooking Time: 10
Servings: 2
Calories per serving: 250 kcal
Cuisine: Japanese
Category: Side Dish
Author: Mitsukai
Keywords: eggplant, miso, stir-fry
Ingredients
Main Ingredients
- 4 Japanese eggplants
- 1 tsp grated ginger
- 2 tbsp sesame oil
Sauce
- 50ml dashi
- 2 tbsp miso
- 2 tbsp sake
- 1 tbsp sugar
Garnish
- 1 tsp roasted sesame seeds
- broccoli sprouts or chopped green onions, optional
Instructions
Step 1: Prepare the ingredients
Peel the eggplants in alternating strips and cut them into bite-sized pieces. Peel and grate the ginger. Thinly slice the green onions or scallions for garnish.
Step 2: Make the sauce
In a small bowl, mix together dashi, miso, sake, and sugar until well combined. Set aside.
Step 3: Sauté the eggplants
Heat sesame oil in a pan over medium heat. Add the eggplants and cook until they soften and develop a golden-brown color. Stir occasionally for even cooking.
Step 4: Add aromatics and sauce
Toss in the grated ginger and stir-fry briefly until fragrant. Lower the heat and pour in the soy sauce, dashi, sake, sugar, and miso. Stir well to coat the eggplants evenly. Let the mixture simmer for a few minutes until the sauce thickens and absorbs into the eggplants. Stir occasionally to prevent burning and ensure even seasoning.
Step 5: Serve
Nutrition Analysis
Calories: ~250 kcal | Protein: ~4g | Carbohydrates: ~28g | Fat: ~12g | Fiber: ~6g | Sodium: ~900mgFrequently Asked Questions
Yes, you can use white or red miso depending on your preference for a milder or stronger flavor.
Absolutely! Chicken, pork, tofu, or shrimp would be great additions.
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