Aubergine and Pepper Miso Stir Fry

Aubergine and Pepper Miso Stir Fry

This is common home cooking in Japan. It is called a stir fry but is more simmered dish. When I was there I cooked with pork often. Now I know it's also good with ground beef and even with chicken breast. When you add what ever meat you choose, add after step 6. We had leftover ginger pork so I cooked without meat this time. Since miso has good flavour it was still good.

Junquo M Hill


6 servings
  1. 2 large aubergines, cut into bite size pieces
  2. 2 bell peppers, cut into bite size pieces
  3. 1 onion, cut into bite size pieces
  4. 1 Tbsp fresh ginger, finely chopped
  5. 1/4 cup(60ml) miso paste
  6. 2 Tbsp Soy sauce
  7. 2 Tbsp Sake
  8. 2 Tbsp Mirin
  9. 3/4 cup(180ml) water


  1. Cut the aubergines into bite size chuncks. Soak in water to remove bitterness.

  2. While soaking the aubergines, cut the peppers into bite size chunks.

  3. Cut the onion into bite size pieces.

  4. Cut the ginger very fine.

  5. Mix all the other ingredients with or without water.

  6. Heat the oil on medium heat and cook the onion and the ginger.

  7. When the onion is getting soft add drained aubergines. Combine well and cook 1 min.

  8. Add mixed seasoning and water then turn up the heat to bring it to a boil.

  9. Add the peppers and cook until everything is soft.

  10. When the aubergines get really soft and the soup is thickened, it's done.

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