Stir-fried Eggplant and Ginger with Miso¶

Nancy Singleton Hachisu, Japanese Farm Food
Serves 6

• 2 tablespoons best-quality miso
• 1½ tablespoons sake
• 1 pound (450 g) Japanese eggplants (4 or 5 small)
• 6 tablespoons rapeseed or cold-pressed sesame oil
• 2 whole dried red peppers, torn in half
• 1 tablespoon slivered ginger
• 1 tablespoon finely sliced shiso leaves

Muddle the miso with the sake in a small bowl. Slice the eggplant down the middle lengthwise, then diagonally crosswise into slightly less than ½-inch (1-cm) slices.

Heat the oil with the dried red peppers in a large wok or skillet over medium heat until the peppers turn bright red. Throw in the ginger and eggplant pieces and toss gently for several minutes, until the eggplant slices are shiny and soft. Add the miso-sake mixture, and stir gingerly to evenly coat the slices without smashing or breaking them. Sprinkle in the shiso leaves, toss once, and serve while still blisteringly hot.

RATIO: oil:miso:sake – 6:2:1.5