Grace Presbyterian Church

Ingredients

• 2 Japanese eggplant (long and slender)
• Oil for stir-frying
• 1/2 green or red pepper, thinly sliced 
• 2 tablespoons sake (Japanese rice wine)
• 4 tablespoons mirin (sweet cooking wine)
• 2 tablespoons shoyu* (Japanese soy sauce)
• 3 tablespoons shira (white) miso** (lighter and milder than aka [red] miso)
• 2 tablespoons water

Directions

1. Cut the eggplants into wedges. Slice the pepper thinly.
2. Preheat a wok over high heat. Add a little oil and heat until very hot.
3. Stir fry the eggplant first in batches until the eggplant is cooked through.
4. Cook the sliced pepper, then add the cooked eggplant.
5. Add the miso sauce and cook everything until the sauce thickens.
6. Serve immediately while hot.

*Use Japanese soy sauce, such as Kikkoman or Yamasa, not Chinese soy sauce.
** Shiro (white) miso is actually yellowish in color and red miso is dark brown with a stronger flavor. I prefer the white miso flavor.

Some of the ingredients might be available only from specialty stores, such as Mitsuwa market in Edgewater, NJ. They may also be available at the East West Market in Belleville.

Emy Kamihara

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