Buta Nasu Miso
A robust, earthy, and incredibly savory stir-fry that commands a bowl of white rice. Soft, buttery chunks of Japanese eggplant and thinly sliced pork belly are aggressively sautéed and glazed in a thick, sweet, and pungent ginger-miso sauce.
Ingredients
- 2 Japanese eggplants cut into bite-sized wedges
- 1/2 lb Thinly sliced pork belly cut into 2-inch lengths
- 1/2 Onion sliced
- 1 tbsp Vegetable oil
- 3 tbsp Red or Awase Miso paste
- 2 tbsp Sugar
- 2 tbsp Sake
- 1 tbsp Mirin
- 1 knob Fresh ginger grated
- 1 Green onion
Instructions
- Make the Miso Sauce: In a small bowl, aggressively whisk together the miso paste, sugar, sake, mirin, and freshly grated ginger until it forms a thick, smooth, sweet-and-savory paste. Set aside.
- Cook the Pork: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork belly and cook until browned and the fat has rendered. Push the meat to one side of the pan.
- Sauté the Eggplant: Add the sliced eggplants and onions into the hot pork fat. Stir-fry vigorously. If the eggplant absorbs all the oil and looks dry, add 1 tablespoon of water, cover with a lid, and let it steam for 2 minutes until the eggplant is buttery and soft.
- Glaze with Miso: Remove the lid. Pour the thick miso-ginger sauce directly over the pork and soft eggplants. Toss everything together aggressively over medium heat.
- Caramelize and Serve: Let the sauce bubble, reduce, and caramelize onto the meat and vegetables, forming a glossy, sticky coating. Turn off the heat immediately. Garnish with chopped green onions and serve hot.
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