Ingredients
Method
- Prep the veggies: Mince garlic and ginger. Cut bell peppers into 1-inch / 3 cm pieces. Remove stems from shimeji mushrooms and separate. Slice eggplants in half lengthwise, make shallow diagonal cuts on the skin, then cut into 2-inch / 5 cm pieces. Soak eggplant in water for 5 minutes, then pat dry.2 garlic cloves, 1 tablespoon minced ginger, 2 green bell peppers, 1 pack shimeji mushrooms, 4 Japanese, Chinese, or Filipino eggplants
- Prep the pork: Cut pork into 2–3 inch / 6–7 cm pieces if needed. Place in a small bowl, season with sake, salt, and black pepper, and knead with your hands. Add cornstarch and knead again until well coated. Set aside.1 lb sliced pork collar or shoulder, 2 tablespoons sake, ⅛ teaspoon kosher salt, ⅛ teaspoon ground black pepper, 1.5 tablespoons cornstarch
- Mix the sauce: Combine miso, sake, and maple syrup in a small bowl.¼ cup miso, 2 tablespoons sake, 1.5 tablespoons pure maple syrup
- Cook the pork: Heat 1 teaspoon sesame oil in a pan over medium heat. Add pork and fry for about 3 minutes, until mostly cooked. Remove pork and set aside.1 tablespoon + 1 teaspoon Sesame oil
- Cook the veggies: Add 1 tablespoon of sesame oil to the same pan, then garlic and ginger. Once fragrant, add eggplant and stir-fry for about 3 minutes until it starts to char.1 tablespoon + 1 teaspoon Sesame oil
- Add remaining veggies: Add bell peppers and shimeji mushrooms, stir for 1 minute, then pour in sake. Cover and steam for 10–15 minutes, until eggplant is soft.2 tablespoons sake
- Combine pork and sauce: Return pork to the pan and stir lightly. Push ingredients to the edge to make space, pour in miso sauce, and wait until it bubbles. Let it bubble for another minute, then mix everything together.
Notes
- Ingredients
- Miso: Any type works; adjust sweetness/saltiness to taste.
- Pork: Collar or shoulder is ideal, but other meats or plant proteins work too.
- Eggplant: Japanese, Chinese, or Filipino eggplant is best; avoid American eggplant.
- Sake: Adds moisture, steam, and umami. Don’t swap with water.
- Veggies: Use what you have, but skip watery ones like tomatoes.
- Serving suggestions: Rice, a non-miso soup, and light sides like Japanese tomato salad.
- Storage: Keep in an airtight container in the fridge for up to 2–3 days or in the freezer for up to 2 weeks.
