Szechuan Miso Nasu (szechuan Miso Eggplant)

Szechuan Miso Nasu, also known as Szechuan Miso Eggplant, is a popular dish in Japanese Chinese cuisine. This flavorful and spicy dish features tender eggplant cooked in a savory and spicy Szechuan miso sauce.

Vegetarian Vegan Main Course Japanese Chinese Japanese Chinese Cuisine Eggplant Recipe Szechuan Flavor Miso Dish
Szechuan Miso Nasu (szechuan Miso Eggplant)

Ingredients

  • 2 large eggplants, cut into bite-sized pieces
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, sliced
  • 2 tablespoons Szechuan peppercorns
  • 3 tablespoons miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup water
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, for garnish

Instructions

  1. In a large pan, heat the vegetable oil over medium heat. Add the eggplant and cook until golden brown and tender, about 8-10 minutes. Remove the eggplant from the pan and set aside.
  2. In the same pan, add a bit more oil if needed, then add the garlic, ginger, green onions, and Szechuan peppercorns. Cook for 2-3 minutes until fragrant.
  3. Stir in the miso paste, soy sauce, rice vinegar, sugar, and water. Bring the sauce to a simmer.
  4. Add the cooked eggplant back to the pan and toss to coat with the sauce. Cook for an additional 2-3 minutes.
  5. Drizzle with sesame oil and garnish with sesame seeds before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
5g
Fat
8g

Supplies

Large pan Knife Cutting board Measuring spoons Measuring cups

Tools

Spatula Saucepan

Serving suggestions

Szechuan Miso Nasu is best served over steamed rice or alongside a bowl of noodles.

Tips & tricks

For a spicier kick, add more Szechuan peppercorns or a dash of chili oil to the dish.

Cost

$12