Eggplant and Japanese Leek Stir-fry with Miso

Eggplant and Japanese Leek Stir-fry with Miso

I created this well-seasoned stir-fried eggplant dish with miso. Once you learn the trick to the recipe, it's simple.

Ingredients: 2 servings

2 (200 g)
Japanese leek
Sesame oil (or olive oil)
1 tablespoon
Toasted sesame seeds
to taste
Dried red chilli (sliced)
to taste
For the sauce:
1 tablespoon
Soy sauce
1/2 tablespoon
1/2 tablespoon
Sugar (or honey)
1/2 tablespoon
1 tablespoon
Dashi, Japanese soup broth (water and dashi powder)
40 ml


1. Cut the eggplant into bite-sized pieces. Slice leek into 4 cm lengths. Thoroughly combine the seasoning ingredients.
2. Heat oil in a pan and stir fry the eggplant and leek, cover with a lid and steam. Once they have nicely browned, turn off the heat.
3. Once the eggplant is tender, remove the lid and quickly add the sauce. Simmer until the liquid content boils away. Sprinkle with sesame seeds and serve.

Story Behind this Recipe

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.