AUBERGINA AND GREEN PEPPER MISO FRY Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish AUBERGINA AND GREEN PEPPER MISO FRY Also known as nasu to piiman no miso itame.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about nasu to piiman no miso itame

The Japanese dish known as "Aubergine and green pepper miso stir fry" is a delicious option of Eastern cuisine that combines unique flavors and textures. With simple and easily accessible ingredients, this recipe stands out for its simplicity and striking taste.

To prepare this dish, only a few ingredients are used, such as strawberries, green peppers, miso pasta, salmon oil and soy sauce. The combination of these ingredients results in a balanced dish with a crisp and slightly spicy touch.

The first step to preparing the "Aubergine and green pepper miso stir fry" is to cut the strawberries and chili peppers into small pieces. Then heat a stove with a little salmon oil and add the vegetables. Melt them for a few minutes until they become soft.

While the vegetables are flourishing, it is time to prepare the sauce. In a bowl, mix the miso paste with a little water and soy sauce. When the vegetables are soft, add the sauce to the pan and mix well, ensuring that all the vegetables are covered by the sauce.

Let it cook for a few more minutes, always mixing, until the sauce thickens and the vegetables are well wrapped by it.

This dish can be served as an accompaniment to a main dish, such as rice and grilled chicken, or even as a main dish, accompanied by a portion of pasta.

The "Aubergine and green pepper miso stir fry" is a dish that combines the taste and simplicity of Japanese cuisine.In addition, it is a great option for those who want to experience new flavors and incorporate a bit of Eastern culture into their meals.

Try this recipe at home and be surprised by the explosion of flavors it provides. It will surely be a success among your friends and family. Good appetite!

Origin and history of Aubergina e pimenta verde MISO FRY

The Aubergine and green pepper miso stir fry originates in Asian cuisine, more specifically in Japanese cuisine. It is a traditional dish that is based on the mixture of berry and green pepper, flooded in a miso paste, which is a spice made from soy fermentation. The history of this dish dates back to the Edo period in Japan, where miso was widely used in cooking. Over time, it has been adapted and incorporated in other Asian countries, and today it is a very popular dish around the world.

About the recipe

Name of the plate: AUBERGINA AND GREEN PEPPER MISO FRY
Name of the dish in English: Aubergine and green pepper miso stir fry
Name of the plate in Japanese: 茄子とピーマンの味噌炒め
Name of the Romanian dish: nasu to piiman no miso itame

Information about preparation

Time to prepare: 10 minutes
Time of Cooking: 5 minutes
Difficulty: SIMPLE
It suits: 1-2 people
Occasions: Main meals, autumn, summer, spring, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients AUBERGINA AND GREEN PEPPER MISO FRYIt makes sense to improvise

1 Beringella
1 green pepper
2 tablespoons of Mirin
1 1/2 tablespoon of Tsuyu
60g of miso
30g of rated ginger
30 g of sugar
The Optional Ingredients:
1 tablespoon of garlic oil
2 cut garlic teeth
1 pickled onion
1 red pepper cut into cubes
1 sliced avocado

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe AUBERGINA AND GREEN PEPPER MISO FRY. Follow the instructions below in the preparation mode or step by step.

Preparation of Aubergine and Green Pepper MISO FRY

Step by step for the creation of the miso sauce:

Combine all the ingredients in a bowl, leaving the strawberries and pepper aside.
Cut the vegetables and prepare to fry:

Cut the strawberries in cubes and the pepper in thin strips.
Heat a stove on medium heat and add some oil.
Roast the strawberries for about 3-4 minutes, until they become soft and golden.

Add the sauce:

Add the pepper to the pan and continue to fry for another 2-3 minutes, until it becomes soft.
Give the misso sauce into the pan and mix well so that the berry and pepper are covered with the sauce.