Pork and Vegetable Stir-fry with Miso Sauce
Believe me. I tried...
I tried to post a recipe for this dish. But it was so terribly painful for me to measure the seasonings with a measuring spoon... especially when making a stir-fry.
Oh well, next time. And it's going to be very soon, I think.
This was supposed to be nasu-miso (eggplant stir-fry with miso sauce), but obviously eggplant slices are the minority on this plate.
OK. For those who might be interested...
Here's my recipe for the miso sauce for this type of miso-itame (stir-fry with miso sauce)
(For 2 servings)
1 Tbsp..... miso
1 Tbsp..... mirin
2 tsp ..... sugar
2 tsp ..... sake
1+1/2 or 2 tsp ..... soy sauce
This is the way I usually do: I mix above seasoning ingredients in a small bowl to dissolve miso and sugar, then pour the mixture into the frying pan when the meat and vegetables are almost done. （Actually, I use only half of the soy sauce for making the miso mixture. After seasoning the stir-fry with the mixture, I pour the rest of the soy sauce along the side of the frying pan and mix it with the ingredients by shaking the pan a few more times. They say that this way you can make the stir-fry tastier with the appetizing aroma of the slightly burnt soy sauce.）
You might want to use less sugar and/or mirin if you like more savory miso itame. Mine is rather sweet, I guess.