Sweet and spicy juicy "stir-fried eggplant miso chili oil" simple recipe!
"Sautéed eggplant miso with chili oil" recipe with sweet miso flavor and chili oil. The rich taste is perfect for side dishes of rice and snacks of sake. Spicy summer taste!
| Material ( For 2-3 people ) | |
|---|---|
| Eggplant | 3 in |
| Sesame oil | 1.5 tbsp |
| Sake and miso | 1 tablespoon |
| Sugar / Chinese soup stock | 1 tsp |
| Chili Oil | 5-6 pushes |
"Sautéed eggplant miso with chili oil" recipe with sweet miso flavor and chili oil. The rich taste is perfect for side dishes of rice and snacks of sake. Spicy summer taste!
Stir-fried eggplant with miso chili oil
Ingredients (for 2-3 people)
Eggplant medium 3 tablespoons sesame oil 1.5 tbsp1 tablespoon of sake and miso
1 teaspoon of sugar and Chinese dashi stock
5-6 pushes of chili oil
How to make fried eggplant miso chili oil
Eggplant removes the sardine and cuts it into small pieces.
Mix sake, miso, sugar, and Chinese dashi stock in a container.
Put eggplant in a frying pan, add sesame oil without lighting, and mix well.
Fry the eggplant over medium heat and add a brown color.
When the eggplant is browned, reduce the heat, add the mixed seasoning, and fry briefly.
Serve on a plate and sprinkle with chili oil to finish.
