Miso stir fry

Miso stir fry

Miso stir fry

I already wrote about a miso-based stir fry, but this iteration was slightly different. The veggies are some of our favourite staples: eggplant, carrots, green pepper, and white onions, seasoned with garlic, ginger, miso (paste dissolved in water), sake, sugar, and soy sauce. The miso sauce is particularly good with eggplant, as the saltiness really clings to the flesh and balances against its juiciness.

Miso is of course most famous as a soup, but it is widely used in other types of dishes, including stir fries, marinades, sauces, stews, pickled vegetables, and even sweets. There are also many different types of miso. We buy a standard “multipurpose” white miso paste (shiromiso). Yusuke somewhat disdainfully says that the cuisine in the city of Nagoya is particularly famous for having miso in everything. The other day I was trying to explain the taste of miso to my lunchtime French conversation group, but I failed miserably. “C’est une pâte salée” doesn’t quite cover it.

Since the stir fry had miso already, Yusuke made a soup with a chicken broth base, with eggs, mushrooms (yay!), and green onions. I think I’ve finally mastered the technique of adding eggs to soup. You need to have a steady hand while drizzling the beaten eggs slowly in a circular pattern around the pot. Then you let the egg sink for a just a couple seconds before stirring the soup. If your hand is steady while pouring, there’s no egg clumps…

Yum

Yum

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