Tumis Miso Daging Babi dan Terong

Instructions

1. Gather all the ingredients.
2. In a small bowl, combine 2 Tbsp miso, 1 Tbsp sugar, 1 Tbsp mirin, and 1 Tbsp sake. Mix all together until the miso is completely dissolved.
3. Add 1 Tbsp soy sauce and 2 Tbsp water to the bowl. Mix well and set aside.
4. Cut 2 Japanese or Chinese eggplants into bite-size pieces. I use the rangiri cutting technique to increase the surface area so it cooks evenly and adds more flavour. Soak the eggplants in water to prevent the color from changing.
5. Meanwhile, thinly cut the white part of 1 Tokyo negi (long green onion) diagonally. Cut the green part of 1 green onion/scallion diagonally into thin slices and set it aside for garnish.
6. Slice 1 clove garlic and 1 knob ginger thinly.
7. Add 1 Tbsp neutral oil to a frying pan over medium heat. Cook the garlic and ginger until fragrant.
8. Add the white part of the negi and ¼ lb thinly sliced ​​pork.
9. Stir-fry until the pork is 80% cooked through. Then, add the eggplant and stir-fry until it becomes slightly tender.
10. Add the sauce and lower the heat to medium-low heat.
11. Cook, covered, for 5 minutes. If there is not enough liquid/steam, add 1 Tbsp water.
12. When the eggplant is tender, turn off the heat. The Miso Pork and Eggplant Stir-Fry is now ready to serve. To serve it as a donburi rice bowl, divide 2 servings cooked Japanese short-grain rice into donburi (large) bowls and serve the stir-fry on top. Garnish with sliced ​​green onion on top.