All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nasu to atsuage, shishito no misoitame / sauteed eggplant, deep-fried tofu and shishito peppers in miso sauce

A quick, small side dish with a somewhat sweet miso flavor. Soft and juicy eggplant contrasts well with the "green" taste of crispy shishito peppers.

1/2 of recipe:
171 calories; 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 nasu eggplant (104 g in photo)
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

For seasoning
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.
When eggplant is generally coated with oil, add atsuage and taka no tsume, and continue cooking while occasionally stirring.

When atsuage is heated through, add shishito, and stir.

When shishito is coated with oil, pour seasoning mixture, and mix well.

  • 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.


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