One of the main ingredients of Japanese cuisine is Miso. Miso isn’t just for Miso soup but also for a good sauce with deep umami. I often use it when I saute vegetables, and this is the very classic one. On this photo, I used “Shishito” green pepper, but you can use normal peppers too.
Ingredients
1 long Chinese eggplant, or 2 Japanese eggplant *if you use a large eggplant, peal skin as it is quite thick.
7-10 Shishito green pepper or 1 large green pepper (or 2 Asian green peppers)
Sesame oil
<For sauce>
2 tablespoons of Mirin *or 1.5 tablespoons of brown sugar
2 tablespoons of Sake
1-1.5 tablespoon of Miso
Instruction
1. Mix all the ingredients in a small cup and set aside.
2. Cut eggplants in about 3cm, and soak in water.
3. Cut the trims of shishito pepper, or slice a green pepper.
4. In a fry pan, add sesame oil, and cook eggplant at medium to high heat until it gets brown outside.
5. Add Shishito or green pepper then keep cooking until all vegetables are cooked.
6. Add the mixture of the sauce and keep cooking until the sauce covers the vegetables.