Beef and Japanese Eggplant with a Sesame Miso Sauce 牛肉となすのごまみそ炒め
Serves: 4
  • 4 Japanese Eggplant sliced in bite sized pieces, about 1½ inch pieces
  • (or you can use one large regular Eggplant and chop accordingly)
  • ½ pound thinly sliced Beef (Sukiyaki style, sold at Asian markets or have your butcher slice it for you)
  • 1 Tablespoon Sake (for Beef)
  • Pinch Salt
  • Pinch of Pepper
  • 1 Tablespoon Sesame Oil or Canola Oil
  • Sauce Ingredients:
  • 3½ Tablespoons Red Miso
  • 2 Tablespoons Sugar
  • 2 Tablespoons Mirin
  • 2 Tablespoons Sake
  • 2 Tablespoons Ground White Sesame Seeds (they sell them already ground at Asian markets or you can grind them yourself).
  1. Mix all Sauce ingredients together and set aside.
  2. Put pieces of Eggplant in a big bowl & cover with water and a couple teaspoons of salt. Let sit for 5-10 minutes. Drain & pat dry with paper towels.
  3. Sprinkle Sake and a pinch of salt & pepper on beef and toss together.
  4. Add the oil to a large skillet and heat over medium high heat. When skillet is hot add the Eggplant and fry, turning over a few times, until browned & slightly tender to the touch. When Eggplant softens add the Beef, scattering it throughout the pan, frying & turning occasionally until completely cooked. Add the Sauce ingredients and turn the heat to low. Gently toss all the ingredients with the sauce mixture for a couple of minutes until thoroughly combined. Serve immediately.
Recipe by Lovely Lanvin at