Meat Miso Saute with Eggplant
Full of vegetables, plenty of rich taste
20 minutes
292kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the eggplants in half lengthwise, then slice diagonally into 1 cm (1/2 in.) wide pieces and coat with salad oil.
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Cut the long onion in half lengthwise as well, and slice diagonally into bite-size pieces.
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Oil a frying pan with the cooking oil, then add and mix the chicken, miso, mirin and soy sauce well. Saute over medium heat until the chicken is crumbly.
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Add (1) and (2) to (3) with a stir. Then, cook for 3-4 minutes covered with a lid.
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While stirring with broad strokes, add (A) to thicken the sauce, and serve with optional Japanese pepper sprinkled on top.
Cooking Basics
Eggplants - thinly sliced
Remove the stem of the eggplant. Then cut vertically into two, and slice thinly at an angle from end to end.
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