171 calories (1/2 of recipe); 8.6 g protein; 10.7 g fat; 8.3 g carbohydrate; 5.9 g net carbs; 222 mg sodium; 1 mg cholesterol; 2.4 g fiber
1 atsuage deep-fried tofu (130 g in photo)
6 shishito peppers (26 g in photo)
1/2 taka no tsume red chili pepper (slices)
1 green onion
2 tsp aka red miso
1/2 tbsp sake
1/2 tbsp mirin
1/2 tsp brown sugar
1/2 tbsp sesame oil
Mix all ingredients for seasoning.
Pour boiling water over atsuage to get rid of excess oil.
Pat dry with paper towel.
Rangiri diagonally cut eggplant.
Cut shishito diagonally in half.
Cut atsuage into bite-size pieces.
In a frying pan, heat sesame oil, and saute eggplant on medium to medium high heat.
- This is best with Japanese-type atsuage, which is soft inside.
- Shishito cooks fast, so they are added at the end.
- If shishito is not available, any green pepper (ideally thinner wall ones such as piiman Japanese green peppers and anaheim peppers) works fine. Eggplant and atsuage alone (with sliced green onions, at right) also taste great.