Miso Stir-fried Pork and Eggplant.

Seasonal recipes to enjoy
late summer vegetables and
"Yume no Daichi"

In this tenth installment of "Seasonal Recipes" using "Yume no Daichi" and seasonal ingredients,
we will introduce side dishes that go well with classic rice, using the vegetable "eggplant" that is in season from summer to autumn.


The tangy red chili peppers add an accent that will whet your appetite.
It's a dish that makes you want to eat even when it's hot and you don't have an appetite.

Miso Stir-fried Pork and Eggplant.


  • eggplant: 3
  • Pork belly (thinly sliced): 200g
  • green pepper: 2 pieces
  • Salad oil: 1 teaspoon
  • red pepper: 1/2
  • Salt and pepper: a little


  • cooking sake:1 tablespoon
  • sweet sake:3 tablespoon
  • Miso:2 tablespoon


  • Chop the eggplants and green peppers into bite-sized pieces. Soak the eggplant in water for about 5 minutes and drain well.
  • Cut the pork belly into 3 cm wide pieces and season with salt and pepper.
  • Heat the salad oil and red chili pepper in a frying pan, add the eggplants, and cook over medium heat until they are browned.
  • Add green peppers and pork belly and fry over medium heat until cooked through. Add the seasonings and fry until the water evaporates.


  • By seasoning the pork in step 2), the flavor will be sharper and the flavor will match the rice better.

Did you know that there are different types of eggplants? It is said that there are more than 200 varieties in Japan. Here, we will introduce three carefully selected types of eggplants.

medium-sized eggplant
It is one of the most commonly found varieties in supermarkets. The skin is thin and the flesh is soft. Therefore, it is a versatile variety that can be used in a wide range of dishes such as pickles, simmered dishes, and stir-fried dishes.
long eggplant
It is mainly produced in Kansai and Kyushu. Some are as long as 25 cm. It has a mild taste and is suitable for grilling and simmering.
round eggplant
It is a cute breed with a round shape. It is characterized by its soft skin and firm flesh. Because it does not easily fall apart when boiled, it is suitable for dishes such as boiled soy sauce, steak, and dengaku.




Food coordinator

She has appeared on cooking shows, produced and filmed recipes for cooking video services, and written and taught cooking articles.She specializes in creating home cooking recipes that are easy to imitate and simple.
In 2017, she moved to Singapore to develop and sell bento recipes. Since then, he has been working to promote Japanese cuisine both domestically and internationally.



MAKITA Yoshimi

Registered Dietitian

She has experience in product development and specific health guidance for a food service company.
In addition to her extensive field experience as a registered dietitian, she is involved in column writing and nutritional calculations.
She specializes in creating menus for people with health issues.

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