Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplant mushroom miso sauté. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
A little while ago I posted a recipe for nasu dengaku (eggplant with miso glaze) where I explained how hard of a time I had cooking eggplant well. A healthy recipe to warm you up on a cold day. This mushroom and eggplant miso soup is flavoursome, balanced and also happens to be vegan-friendly and gluten-free.
Eggplant mushroom miso sauté is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Eggplant mushroom miso sauté is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have eggplant mushroom miso sauté using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Eggplant mushroom miso sauté:
- Get 2 Eggplant / aubergine
- Take 1 mushroom (any mushroom is OK I use Eringi this time)
- Prepare 1 red pepper
- Take 15 ml Miso
- Get 15 ml Mirin
- Prepare 15 ml soy sauce
- Prepare 5 ml sesame oil
Add water to the saucepan and bring to a boil. Miso eggplant is a Japanese favourite. Lower the heat and add the sake mix, stir for two to three minutes, add the miso and cook, stirring, for another couple of minutes. Spoon on to a plate and sprinkle with.
Instructions to make Eggplant mushroom miso sauté:
- Cut Eggplant, mushroom and red pepper in dice (or bite size)
- Mix miso,mirin,soy sauce in a bowl and set aside.
- In a large pan add sesame oil to heat. add vegetables and cook until soften.
- Add 2 sauce and cook for 1 minute.
Add onions and pepper flakes and cook until tender. Pour off any excess water from the bulgur. There are so many varieties of veggie tacos, and since I wanted one with lots of protein, I opted for an eggplant and portobello mushroom mixture. The great part about cooking for one is that I have a lot of leftovers and get to try the dish in many different forms. First, I ate the mixture in a cabbage lettuce.
So that’s going to wrap this up with this special food eggplant mushroom miso sauté recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
