Nasu-Miso

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Nasu-Miso

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Ingredients

Adjust Servings:
4 Chinese Aubergine I used 1 Italian aubergine and 2 Chinese aubergine
1 green Sweet bell peppers
1 cup Brown rice
1 cup Olive oil for frying
Dressing:
3 tablespoons red rice Miso
1 ½ tablespoon Sake
1 ½ tablespoon Maple syrup

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Features:
  • Kid-Friendly
Cuisine:

Pan-fried aubergine and green peppers are dressed in a miso glaze and laid over a bed or brown rice. This Japanese savory dish is simple and delicious!

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

  • Dressing:

Directions

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Nasu-miso is a dish made of aubergine and green pepper in a miso glaze. To prepare it, start with cooking the rice. Then, do the dicing and pan fry the green pepper and the aubergine. Finally, prepare the miso glaze and mix it to the vegetables. To serve, make a bed of rice in the serving bowl and add some spoonfuls of vegetables.

It’s absolutely delicious!

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Steps

1
Done
15 minutes

Cook the rice

Boil the rice in abundant water until it's soft. Drain it and set it aside to cool.

2
Done
5 minutes

Dice the vegetables

Rinse well the aubergine and green pepper. Chop off the ends of the aubergines, halve them lengthwise and cut them into smaller pieces. Core and dice the green pepper.

3
Done
20 minutes

Do the frying

Heat the olive oil in a frying pan or a wok. When the oil is hot, add the green pepper and fry for 5 minutes. Transfer to a bowl, then do the same with the aubergine, frying it in small batches. When it's golden-brown, transfer to a bowl and mix with the green pepper.

4
Done
5 minutes

Prepare the dressing

Pour the excess oil out of the pan, then put it back on the stove, over low heat. Add the miso paste to the pan, together with maple syrup and sake. Stir well until you obtain a smooth glaze (add a little water if needed). Take off the heat and pour over the aubergine and green pepper. Mix well.

5
Done

Serve

Serve the vegetables over a bed of brown rice.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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