Eggplant and Shiso Leaf Stir-fry with Miso-Minced Meat
ID: b42e21a9...
This appetizing stir-fry features plenty of eggplant and shiso leaves. By dusting the eggplant with potato starch, it turns out juicy even with minimal oil, and the refreshing aroma of the shiso leaves added at the end stimulates the appetite.
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🍳 Cooking Flow
Cut the eggplant, shiso leaves, ginger, and garlic. Soak the eggplant in salted water, then pat dry and coat with potato starch. → Mix the seasonings together to prepare the sauce. → Heat sesame oil in a frying pan, sear the eggplant skin-side down, then push to the side and stir-fry the minced meat and aromatics. → Once the ingredients are cooked through, add the sauce to coat, then finish by folding in the shiso leaves.
Cooking Steps
Brief Cooking Order
Cut the eggplant, shiso leaves, ginger, and garlic. Soak the eggplant in salted water, then pat dry and coat with potato starch. → Mix the seasonings together to prepare the sauce. → Heat sesame oil in a frying pan, sear the eggplant skin-side down, then push to the side and stir-fry the minced meat and aromatics. → Once the ingredients are cooked through, add the sauce to coat, then finish by folding in the shiso leaves.
Introduction
This appetizing stir-fry features plenty of eggplant and shiso leaves. By dusting the eggplant with potato starch, it turns out juicy even with minimal oil, and the refreshing aroma of the shiso leaves added at the end stimulates the appetite.
Step 1
Trim the stems off the eggplant, cut in half lengthwise, make shallow diagonal incisions on the surface, and then cut into bite-sized wedges.
Step 2
Soak the cut eggplant in salted water for about 5 minutes to remove bitterness.
Step 3
Remove stems from shiso leaves, cut in half, stack them, cut into 5mm strips, and then chop coarsely.
Step 4
Peel and mince the ginger, and remove the germ from the garlic before mincing.
Step 5
In a container, combine miso, soy sauce, mirin, sake, and sugar, and mix well to make the sauce.
Ingredients List
Important Notes
💡 Coating the eggplant with potato starch prevents it from absorbing too much oil, keeping it juicy and helping the sauce coat the pieces easily.
💡 Arrange the eggplant skin-side down while searing to maintain its vibrant purple color.
⚠️ Shiso leaves lose their aroma if overcooked, so add them just before turning off the heat and finish using the residual heat.
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