Pan-Fried Eggplant With Miso

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Updated on 12/3/21

 

Annabelle Breakey / Getty Images

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
155 Calories
8g Fat
20g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 155
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 477mg 21%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 3g
Vitamin C 22mg 111%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 179mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nasu-miso is pan-fried eggplant dressed with a savory-sweet miso glaze. A grilled version of this dish is known as Nasu dengaku where the eggplant is grilled with a miso glaze. This recipe for Nasu-miso is simple and easy to prepare, and the taste is simply extraordinary. The soft, chewy texture of the eggplant is complemented with the unique taste of miso and a rich sauce made from Japanese condiments.

Nasu miso is easy to prepare especially if you already have the miso glaze in the freezer. Many good cooks always make extra and keep it in the freezer. It doesn’t solidify when frozen, so it’s super easy to spoon a little out for Nasu-miso or a marinade for grilled salmon or miso black cod. Nasu miso is a wonderful side dish for simple chicken dishes, fish, or even noodles such as cold yamakake soba.

Ingredients

  • 1 (12-ounce) eggplant

  • 1 (4-ounce) green bell pepper, cored and thinly sliced

  • 3 tablespoons miso

  • 1 1/2 tablespoons mirin

  • 1 1/2 tablespoons sugar

  • 2 tablespoons vegetable oil

Steps to Make It

  1. Slice eggplant in half lengthwise, then into 1/4-inch-thick cubes and half-rounds.

  2. Optional: Place cut eggplant pieces into a large colander and sprinkle with salt. Leave standing for 30 minutes for the bitter juices to drain away.

  3. Mix miso, mirin, and sugar in a small bowl and set aside. (If the miso glaze has been prepared and frozen ahead of time, warm up the miso glaze in the microwave for just 30 seconds so that it’s nice and warm.)

  4. Heat oil in a medium skillet and fry eggplants on medium heat until softened.

  5. Add green bell pepper and stir-fry them until softened.

  6. Turn heat to low.

  7. Add miso mixture and stir quickly with the ingredients. (If the sauce begins to burn, lower the heat some more and add 1 to 2 tablespoons of water to the pan)

  8. Remove from heat, stir in toppings and serve hot.

Recipe Tips

  • The original recipe calls for dark red aka miso or hatcho miso, however, many cooks prefer white miso, which has a lower sodium content. White miso also has a lighter flavor.
  • Many cooks have found that most of the hybridized eggplant sold today isn’t very bitter and hence doesn’t need the additional salting before cooking. Of course, if the eggplant you’re using is a bitter variety, then you might need to salt it.
  • Consider adding shiso, a Japanese mint-like herb, Thai basil, ginger, or 1 to 2 dried chiles, soaked and drained.

Recipe Variation

  • For a more authentic variation on nasu-miso, consider adding 2 tablespoons of soy sauce. Specifically shoyu (Japanese soy sauce) for best results. Japanese soy sauce has a more delicate flavor compared to Chinese soy sauce.