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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the aubergine into bite size pieces and soak in a bowl of water for 5 minutes Remove and wipe excess water with kitchen towel. | 2. Blend the mirin, miso, sugar and sake. Set aside. | 3. Heat the oil in a large wok or frying pan over a medium heat until it reaches 180 degrees. (If you don't have a thermometer test using a cube of fried bread, if it rises and turns golden immediately when dropped in the oil is ready). | 4. carefully put the aubergine in skin side up, fry on all sides until the flesh is soft. Transfer to a double layer of kitchen paper to drain. | 5. pour out the oil and in the remaining residue stir fry the pepper for 2 mins add the aubergines and miso mixture and toss gently to coat. serve and garnish with the sesame seeds and oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
aubergine	450			-	-	-	-
mirin	2	tablespoons		-	-	-	-
red miso	2	tablespoons		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
sake	1	teaspoon		-	-	-	-
oil	225	ml	rapeseed	1706.1761	0.0	0.5454	193.7562
green pepper	1			29.8	6.9136	1.2814	0.2533
sesame seed	1	teaspoon	toasted ground	28.5	1.3095	0.8905	2.4
sesame oil	1/2	teaspoon	toasted	19.89	0.0	0.0	2.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.