RECIPE (November 2015)
Assorted Eggplants and Bitter Gourds (Koneri)
alarm
About
15 minute
Ingredients (Serves: 4)
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bitter gourd1/4
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eggplant1/4
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Onion1/2
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Salt1/5 tsp
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Miso3 tbsp
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Sugar1/2 tbsp
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Sake4 tsp
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dried sardine soup stock5 tbsp
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Water2 tbsp
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Vegetable oil1 tbsp
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wheat flour2 tbsp
Directions
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Slice the bitter gourd into 1cm discs. Remove the fluff. Cut the eggplant along the length into halves and chop into 5mm strips. Cut the onion into crescent-shaped pieces.
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Heat the cooking oil in a frying pan. Put the vegetables from (1) and stir-fry until they soften.
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Mix the miso, sugar, sake, dried sardine soup stock and water, and add to the vegetables, making sure it evenly coats them, and continue to stir-fry.
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When the vegetables have become thoroughly flavored, add the wheat flour dissolved in 4 tbsp of water. Mix well and serve.
A useful tips
The heat level is key to stir frying. Make sure to stir-fry quickly on medium or a higher heat. If stir-fried slowly at a low heat, vegetables tend to lose their flavor.
Recipe from : Koishikawa Terrace
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