Don't be mistaken! This is not nabeyaki udon (claypot udon). This is a popular household summer dish in the Shonai region.
HOW TO MAKE:
Cut the eggplant into similar-sized chunks and soak in water to prevent it from discolouring.
Wash the shiso leaves and thinly slice into thin ribbons. Drain the eggplants and remove excess moisture before cooking.
In a pot, add cooking oil. Once the oil is heated, add in drained eggplants and stir fry over high heat. Once the eggplants have softened, add in sugar, sake and miso.
Add in shiso leaves at the end and mix well and serve.
Soak the cut eggplants in water to prevent it from oxidising and discolouring. Drain the eggplants just before adding it to the pot.
You can also add deep-fried tofu pouches or pork slices to make the dish even more tasty.
In the Atsumi area of Tsuruoka, this dish is called nasu no aburaitame (eggplant stir-fry with oil)
3 medium sized eggplants
4-5 pieces shiso leaves
1 teaspoon cooking oil
1 tablespoon miso
1 heaping tablespoon sugar
½ tablespoon sake