Mushrooms (if you use shiitake mushrooms it becomes more Japanese style flavor)
Vegetable oil (not necessary if using a non-stick pan)
☆Sake (water is also ok)
1 scant tablespoon
Remove the eggplant stems and keep the skins. Discard the root ends of the mushrooms and finely chop each ingredient.
Mix the ☆ ingredients.
Pour vegetable oil in a pot. When it's heated, add eggplant and mushrooms. Fry until it gets soft (heat over low to medium heat for about 3 minutes).
Add the ☆ combined ingredients from Step 2. When everything is mixed together, stir in sesame oil and it's done!
Story Behind this Recipe
This is one of the series of "I can eat many bowls of rice with this!" Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal!
The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" . It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them.