Cook Do Kyo no Ozara Sweet Miso Stir-Fried Pork Belly and Eggplant

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Cook Do Kyo no Ozara Sweet Miso Stir-Fried Pork Belly and Eggplant

Main · Chinese13 min(Prep 5 min + Cook 8 min) · 420 kcal per serving · 4 servings · Easy

A sweet miso stir-fry made with just eggplant and pork belly using Ajinomoto's "Cook Do Kyo no Ozara for Pork Belly and Eggplant." The blended seasoning combines rice miso and hatcho miso with a kick of ginger, making it the kind of dish that keeps you reaching for more rice. It comes together in one frying pan in 8 minutes and serves 3 to 4 people at once, so it's also great for hot summer days when your appetite is low.

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だれウマ【料理研究家】59 recipes · 339 cooked

Instructions

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  1. Remove the calyx from the eggplant. Hold the knife at an angle and shave around the calyx as if sharpening a pencil. Cutting straight across at the calyx wastes the edible part underneath.Uses: Eggplant~2 minWatch the video from 3:22
  2. Finally, cut off the stem at the top. Cut the eggplant in half lengthwise, then cut into bite-sized rangiri (rolling-cut) pieces. Prepare the remaining eggplant the same way, cutting a total of 4 medium eggplants.Uses: Eggplant~3 minWatch the video from 3:54
  3. Cut the thinly sliced pork belly into bite-sized pieces. That completes all the cutting.Uses: Thinly sliced pork belly~1 minWatch the video from 5:04
  4. Add 2 tablespoons of vegetable oil to a frying pan and heat over medium heat. Non-stick pans are damaged by heating them empty, so add the oil first. For an iron pan, heat it first and then add the oil.Uses: Vegetable oil~1 minWatch the video from 7:51
  5. Once the pan is hot, add all the eggplant and immediately stir-fry over medium heat while coating every piece with oil. Working the oil in quickly spreads it over the surface for a soft, juicy finish. Stir-frying without moving the pieces leads to uneven oil absorption and inconsistent texture.Uses: Eggplant, Vegetable oil~4 minWatch the video from 8:14
  6. Once the eggplant is thoroughly cooked through, remove it from the pan.Uses: Eggplant~1 minWatch the video from 10:31
  7. Keeping the heat at medium, add the thinly sliced pork belly to the pan and stir-fry while separating the pieces. Overcooking renders out too much fat and makes it crisp, so cooking just until the color changes is enough.Uses: Thinly sliced pork belly~2 minWatch the video from 10:39
  8. Once the pork belly is lightly browned on the surface and cooked through, turn off the heat and return the eggplant you cooked earlier to the pan.Uses: Eggplant, Thinly sliced pork belly~1 minWatch the video from 11:12
  9. With the heat off, take the Cook Do Kyo no Ozara for Pork Belly and Eggplant blended seasoning out of the packet and add it.Uses: Cook Do Kyo no Ozara for Pork Belly and Eggplant (sweet miso stir-fry)~1 minWatch the video from 11:23
  10. Heat again over medium heat and stir-fry briefly until the seasoning coats everything. The eggplant and pork belly are already cooked, so this only takes a short time. It's done once it takes on a glossy sheen.Uses: Eggplant, Thinly sliced pork belly, Cook Do Kyo no Ozara for Pork Belly and Eggplant (sweet miso stir-fry)~1 minWatch the video from 12:42
  11. Serve on a plate. It's also delicious served over rice as a donburi.~1 minWatch the video from 13:22

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