Butaniku means pork, nasu is eggplant and itame is “stir-fried”. Many Teishoku-ya (a restaurant similar to an American diner) serve this kind of food. Miso is a very addictive taste, and is great on steamed rice. A friend of mine gave me lots of fresh eggplant, so I am make many eggplant recipes now!
Yield: 2 servings
Time: 10 minutes
Ingredients
- sliced pork loin or belly, about 1/2 lb
- 1/4 lb eggplant (sliced thin, about 2.5″ x 0.5″ each)
- 1/2 medium onion (sliced)
- 2 strands of green onion (chopped)
- 2 tsp ginger (minced)
Spices
- 1 tsp hon-dashi
(soup stock powder)
- 2 tsp mirin
- 2 tsp sake
- 2 tsp sugar
- 3 tsp miso paste
- 1 tsp katakuriko
- 1/2 tsp sesame oil
- dash of salt and pepper
Preparation
- Mix spices together in small bowl (hondashi, mirin, sake, sugar, miso) with cup of water
- Put eggplant in a microwave for one minute to soften
- Heat the sesame oil in a frying pan, add ginger and pork and cook for about 3 minutes
- Add eggplant and onion then cook for 5 minutes over medium heat
- Sprinkle salt and pepper on stir fry
- Add green onion and mixed spice and cook for 5 minutes over medium heat
- Mix katakuriko with 3 tsp of water and drizzle it over the food and stir it until it thickens
