Cut your eggplant lengthwise, then chop into chunks and soak in water to remove the bitterness. Slice the bell peppers in similar sizes.
Combine the ● ingredients in a bowl and mix.
Chop walnuts with a knife or crush with your hands, and roast in a pan until aromatic.
Add the still hot walnuts to the combined ● ingredients. (They must be roasted.)
Heat about 1 teaspoon of cooking oil (not listed) in a pan, and add eggplants, then bell peppers. When vegetables become tender and the oil is absorbed, add the ● ingredients and simmer briefly until well coated, then serve.
This is what 30 g should look like.
The amount of ● ingredients was determined based on the amount of water from the cooked eggplant. If there isn't enough liquid for coating, add about 1 tablespoon of water.
You can prevent the eggplant from absorbing too much oil by first soaking the cut pieces in water, or letting them sit in salt water, and then straining them.
My husband loves eggplant, but hates bell peppers. I chop large pieces of eggplant and very small pieces of the pepper, and add the pepper to the pan about 1 minute after adding the eggplant.
Story Behind this Recipe
Wanting to eat eggplant in some delicious way, I added walnuts to my favorite dish of eggplant miso stir-fry. This is one of my favorite dishes.
By adding a little bit of katakuriko starch to the ● ingredients, the walnuts will not be too crumbly, and will cling to the eggplant better. This not only makes it easier to eat, but this is the secret to what makes this recipe tasty--each bite has a touch of aromatic walnuts.