EggplantTrim off stem, cut in half, score the surface lightly, then cut into triangular chunks3
Shiso leaves (ooba)Remove stems, stack halves and slice into roughly 5mm strips10
GingerPeel, slice thin, then mince10 g
GarlicRemove sprout, mince1 slice
Ground meat200 g
Miso paste1 tbsp
Soy sauce1½ tbsp
Mirin1 tbsp
Cooking sake1 tbsp
Sugar1 tbsp
Potato starch (katakuriko)Used to coat the drained eggplant1 tbsp
Salted waterFor soaking eggplant to remove bitterness~2-3 cupsest.
Sesame oilFor frying the eggplant½ tbsp
Steps
1
Trim the eggplant stems, cut in half, score the surface shallowly, then cut into triangular chunks and soak in salted water for about 5 minutes to remove bitterness.
2
Remove the stems from the shiso leaves, stack the halves, and slice into strips about 5mm wide.
3
Peel and thinly slice the ginger, then mince it; remove the sprout from the garlic and mince as well.
4
Combine the miso, soy sauce, mirin, sake, and sugar into a sauce, mixing well.
5
Drain the soaked eggplant and pat dry thoroughly with paper towels, then coat evenly with potato starch.
6
Heat sesame oil in a frying pan over medium heat, then place the eggplant skin-side down and fry for about 1.5 minutes.
7
Push the eggplant aside, add the ground meat, minced ginger, and garlic, and stir-fry until fragrant.
8
Stir-fry over medium heat until the eggplant and garlic are cooked through, then pour in the miso sauce and continue stir-frying for about 1 minute.
9
Finally sprinkle in the sliced shiso leaves, toss quickly to combine, and serve.
PrimedTableBETA
