I am so in love with the food on Netflix’s Samurai Gourmet that I rewound and rewound the preparation of Spicy Miso Eggplant and Bell Pepper Stir-fry until I was confident I could create a recipe. Unfortunately, the picture above is not it 🙂 As often happens, I neglected to take photos of everything during the meal. I think it was the Prosecco 😀 The above dish is a variation that I made the next day with snow peas, a very small red bell pepper, pork belly, eggplant and the so good, spicy miso sauce. Below I will give you the original recipe I recreated from the television show.
I worried about the table setting and the fact that some of my plates and bowls are here and some in France which often requires bizarre substitutions.
I also kind of wanted, in Japanese fashion, to serve the soup, salad, pickles, main course and rice all together but I couldn’t stand the idea of anything that wasn’t supposed to be cold being cold because my guests were taking their time enjoying the meal and talking. So I nixed that.
Good call! As in Sens, in Honesdale we all tend to relax over food and drink, becoming more talkative and sharing our lives and experiences. Okay, in France we mostly just talk about food 😀 Still, it’s all good!
My new favorite for Asian supplies is the Far East Grocer in Allentown, Pa, a nice drive about 1 1/2 hours down the road. I found lotus root for my salad, good quality bottled Japanese salad dressing, kombu, fish cake and balls, negi, etc. Nice people and they have what I need.
I made some quick and easy Japanese cucumber pickle with Japanese powdered mustard and salt. Crunchy and tasty.
And that’s it for the photos. The menu was miso soup with chicken and tofu, Lotus root salad with tomatoes, snowpeas, red onion and cucumber, spicy miso eggplant and bell pepper stir fry, white rice and white chocolate panna cotta with blueberry compote for dessert. Panna cotta because it’s one of my few successful desserts 🙂
And now for the delicious stir fry from Samurai Gourmet.
Spicy Miso Eggplant and Bell Pepper Stir Fry
1/4 cup mirin
2 tbsp light soy sauce
1/4 cup red miso paste
1 tbsp garlic chilli paste
1 tbsp sesame oil
1 1/2 cup lean pork belly cubes
2 green bell peppers, cut into strips
3 Japanese eggplants (the long and thin kind) cut into 2 inch spears
Combine the mirin, soy sauce, miso and chilli paste. Set aside.
Heat the sesame oil on high in a wok, add the pork and stir fry until almost cooked. Add the bell peppers and continue to stir fry until they are crisp tender. Add the eggplant and continue to stir fry until the eggplant is slightly brown. Stir in the prepared miso sauce for about 1 minute, then serve with white rice.