Stir-Fried Eggplant and Ginger With Miso (Nasu no Abura Miso) | Oregonian Recipes

Name: Stir-Fried Eggplant and Ginger With Miso (Nasu no Abura Miso) | Oregonian Recipes
Ingredients: 2 tablespoons mild miso, such as white miso; 1 1/2 tablespoons sake (Japanese rice wine); 1 pound Japanese eggplants (4 or 5 small); 6 tablespoons vegetable oil or light-colored sesame oil (not the toasted variety); 2 small dried red chile peppers, torn in half; 1 tablespoon slivered fresh ginger; 1 tablespoon finely sliced shiso leaves (see note)

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Ingredients

2 tablespoons mild miso, such as white miso
1 1/2 tablespoons sake (Japanese rice wine)
1 pound Japanese eggplants (4 or 5 small)
6 tablespoons vegetable oil or light-colored sesame oil (not the toasted variety)
2 small dried red chile peppers, torn in half
1 tablespoon slivered fresh ginger
1 tablespoon finely sliced shiso leaves (see note)