Abura-miso is a traditional Japanese recipe for a classic stew of garden eggs (eggplants/aubergines) and shredded shiso leaves that are fried and finished in a miso and vinegar stock enlivened with tade (water pepper) leaves. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Abura-miso.
Heat the oil in a wok then add the garden eggs, shiso leaves and tade (water pepper) leaves. Stir fry for about 5 minutes, or until softened then beat together the miso, rice vinegar and stock. Add this to the pan and bring to a simmer.
Cover the pan and cook for about 15 minutes, or until the ingredients are tender. Serve hot.
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