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Miso Eggplant and Shishito Peppers
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5 from 1 vote

Miso Eggplant and Shishito Peppers Recipe

Cook Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: eggplant, shishito
Servings: 2 servings

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Ingredients

  • 3-4 Japanese eggplants cut into wedges, about 4 cups
  • 16 Shishito peppers
  • 1 Tbsp oil
  • 3 Tbsp water
  • 3 Tbsp Miso paste
  • 1/4 cup Mirin

Instructions

  • Cut eggplant into small wedges. Cut off the stems of peppers, and cut into halves if too big.
  • Heat oil in a wok or a frying pan at medium heat, and stir-fry eggplant for a minute. Add water, cover and cook for 2 minutes. Remove the cover, add peppers, and stir-fry for a couple of minutes until peppers get soften a little. Add Miso and Mirin and cook until Miso paste dissolved.

Video