This is a Japanese home-style dish. Sweet and savoury miso sauce gives the vegetables a very rich and appetising flavour. Serve with steamed plain rice.
Miso is fermented soya bean paste, made from soya beans and normally rice or barley are mixed with salt and koji (a formentation starter) and allow to ferment for six months to five years.
It comes in many colours, creamy white, yellow, red brown and dark brown, etc.
Usually the light coloured miso has light flavour and dark coloured miso has strong flavour.
— Sweet Miso Stir-Fried Aubergine & Green Pepper (serves 2) —
1/2 green pepper
1 tablespoon miso paste (mideum-coloured)
1 tablespoon sake (rice wine)
1/2 tablespoon sugar
1/2 tablespoon soy sauce
3 tablespoons sesame oil
Cut the aubergine into bite-sized pieces, immerse in water for 10 minutes and drain.
Cut the green pepper into bite-sized pieces.
Mix the miso paste, sake, sugar and soy sauce in a small bowl.
Heat the sesame oil in a frying-pan. Fry the aubergine over a low-medium heat until softened. Add the green peppers and fir-fry for 4-5 minutes.
Add the miso sauce and stir-fry until the liquid is evaporated.