Miso amakara beef with eggplant
Persons
5
Ingredients
- 350g ground beef
- 2 garlic cloves - finely chopped
- 25g fresh ginger - finely chopped
- 1 eggplant (350g) - cut into 5mm cubes
- 1 green bell pepper - cut into 5mm cubes
- - Ingredient A -
- 2 tbsp cooking sake or white wine
- 1 tbsp tsuyu
- 1/2 tsp dashi powder
- 100ml water
- 1 tbsp miso
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1/2 tbsp sesame oil
- 1/2 tbsp honey
- dash of salt
- 1/2 tbsp katakuriko / potato starch
- 1 tbsp water
Instructions
- 1. Heat the oil (1 tbsp) in a medium frying pan over medium heat. Add garlic, ginger and cook until fragrant. Add the eggplant and turn the heat to high. When the eggplant becomes soft, add ground beef and cook until no longer pink. Cover and simmer for about 5 mins.
- 2. Remove the lid and add green bell pepper and saute lightly. Dissolve katakuriko/potato starch in water and set aside.
- 3. Turn the heat to high and thicken with katakuriko mixture.
- Serve with warm rice!
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