Recipe for "Stir-fried eggplant and bitter gourd with miso" that won't stop your chopsticks!

Here is a recipe for "Fried Eggplant and Bitter Melon with Miso Sauce" with a delicious crunchy texture. The sweet and sour sauce is so richly mixed with the eggplant that you will be addicted to the taste and want to eat more and more white rice!

Stir-fried Eggplant and Bitter Gourd with Miso Sauce

Ingredients

Here is what you will need.

1 eggplant
1/2 bitter gourd
1/2 teaspoon salt
oil to taste
2 tablespoons miso
2 tablespoons sake
1 tablespoon mirin (sweet cooking rice wine)
1 tablespoon sugar

Directions

Wash goya (bitter melon), remove the seeds and water, and cut into 4 to 5 mm pieces.



Sprinkle salt on the bitter gourd, rub it in, let it sit for 10 minutes, then rinse it with water and squeeze out the water.



Wash the eggplant, remove the stem and gunk, and cut into sticks about 1 x 3 cm.


Mix miso, sake, mirin and sugar with 1 tablespoon water.


Heat oil in a frying pan and fry eggplant and bitter gourd.


When the ingredients are browned and cooked through, pour the combined sauce and stir-fry. When all the ingredients are cooked down, put them in a bowl and serve!

How does fried eggplant and bitter gourd taste with miso?

The eggplant is tender and juicy. The crispy and crunchy bitter melon has an exquisite bitter taste. Both are covered with a sweet and sour miso sauce that enhances the flavors of the ingredients. The taste is so good that you can't stop eating...! The bitterness of the bitter melon is mellowed by the preparation and the sweetness of the miso sauce.


This "Stir-fried eggplant and bitter melon with miso" has a punchy flavor that makes the white rice go further and a delicious texture that is both shakshaka and melt-in-your-mouth. Miso stir-fried eggplant tends to be very rich, but the bitter taste of the bitter melon makes it a refreshing summer dish. It also goes well with a cold beer!