Miso pork with eggplant

Miso pork with Japanese eggplant

This is a dish I adapted from Japanese Family-Style Recipes.  I took out all the things I don't like/eat and added ingredients that I prefer.  This dish could easily be made with beef.  I, however, don't eat any red meat, so I used pork.  You could use chicken, but it most likely would not be quite as flavorful.  If using pork, it is best to go to a Korean/Japanese grocery store.  They usually have thin sliced meat all ready to go in the freezer section.  Either use pork/beef for bulgogi or yakiniku.  Do not use beef for shabu shabu..it is way too thin and will overcook and be chewy.  A very nice, large wok is also essential for this dish. 


1.5 lbs. thin sliced pork/beef cut into large pieces
Some vegetable oil for frying 
1 bunch of green onions cut into 1 inch lengths
3 Japanese eggplants cut into 1 inch pieces (soak in bowl of water for at least 10 minutes)
4 1/2 tbsp sugar
6 tbsp sake for cooking
3 tsp soy sauce (I prefer Yamasa lower sodium brand)
4 1/2 tbsp miso (I use red or aka-miso..but white or shiro-miso can also be used)


1.  In a bowl or large measuring cup, mix the sugar, sake, soy sauce and miso together. Set aside


2. Saute the meat over medium heat with oil until just browned..but not completely cooked through


3.  Add the eggplant and saute until it starts to become soft...then add the green onions.  Saute for a couple more minutes.  


4. Add the miso mixture and stir until well-coated.  Turn stove to low and simmer for a few minutes.  Serve over white Japanese rice.