Eggplant miso | Okuzono's daily recipe [home cooking researcher official channel] recipe transcription

Put (A) in a container and mix.

Remove the stem from the eggplant, cut in half lengthwise, and thinly slice horizontally into 5 mm to 1 cm widths.
Add the cut eggplants to the container from step 1, cover the container with a lid, shake it, and let it sit for about 10 minutes.
After 10 minutes, remove the container lid and drain the brine from the container.

Put the eggplants from 2 in the frying pan before heating and add sesame oil.
After mixing the whole and spreading the oil, put the lid on and put it on high heat.
When the eggplant is cooked, lower the heat to medium and steam for about 3 minutes.
After steaming, remove the lid and quickly stir-fry the whole.
Turn off the heat, add (B) and mix the whole.
Put it on the fire again and stir fry the whole to complete.