If you enjoy Japanese cuisine, you’ve likely seen miso glazed aubergine (Nasu Dengaku) on japanese restaurants menu. While that dish is delicious, there is a simpler, heartier version loved in Japanese homes. This aubergine (eggplant) miso stir-fry is a staple that’s faster to make and perfect for a satisfying weekday dinner. This miso paste recipe is designed for everyday cooking.
A Modern Twist on a Miso Asia Menu Traditionally made with minced pork, we have updated this recipe for the mindful eater. By using plant-based mince, you can enjoy the deep, savory satisfaction of a miso aubergine dish while keeping it entirely vegan. It’s a versatile addition to any miso asia menu at home.
How to make your Miso Aubergine Stir-Fry
Ingredients (Serves 2)
- 2 Medium Aubergines: Sliced into bite-sized chunks.
- 150g Rehydrated SHOJIN Veggie Mince: Prepared from SHOJIN Soybean and Brown Rice Veggie Mince (Follow the package instructions to boil and drain before cooking).
- 2 tbsp Echizen Kura Miso: For that essential, aged umami.
- 1 tbsp Sugar
- 1 tbsp Mirin: (If you don't have Mirin, just add an extra half-tablespoon of sugar).
- 1 tbsp Japanese Cooking Sake or White Wine
- Cooking Oil & Toasted Sesame Seeds: For frying and garnish.
Introduction
- Sauté the Veggie Mince: Heat oil in a pan and fry the SHOJIN Veggie Mince until fragrant.
- Cook the Aubergine: Add the aubergine chunks. Cook until they soften and soak up the flavors.
- The Miso Glaze: Mix the miso paste, sugar, and wine in a small cup. Pour it over the pan.
- Caramelise: Stir-fry on medium heat until the sauce thickens and coats the vegetables beautifully.
- Serve: Garnish with sesame seeds and serve over steamed rice or quinoa.
Why this works
The porous nature of the aubergine acts like a sponge for the miso flavour, making every bite an explosion of umami. Using veggie mince adds a satisfying texture and a boost of plant-based protein, proving that vegan comfort food can be both simple and sophisticated.
Elevate your home cooking with authentic fermented staples.
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