Assorted Eggplants and Bitter Gourds (Koneri)
INGREDIENTS (Serves Four People)
|dried sardine soup stock||5 tbsp|
|cooking oil||1 tbsp|
|wheat flour||2 tbsp|
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.
Heat the cooking oil in a frying pan. Put the vegetables from (1) and stir-fry until they soften.
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.
When the vegetables have become thoroughly flavored, add the wheat flour dissolved in 4 tbsp of water. Mix well and serve.
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 courtesy of Koishikawa Terrace