Miso Pork With Eggplant & Gobo
A very popular local dish; with so many different variations of the traditional recipe. This one includes long eggplant and gobo which adds a bit of different textures.
- 1-1/2 lb. pork, thinly sliced
- 1 stalk gobo (burdock root), peeled, ¼-inch diagonal slices
- 2 Japanese long eggplant, ¼-1/2-inch diagonal slices Marinade:
- 1/4 c. water
- 1/4 c. Aloha shoyu
- 2 tsp. ginger, minced
- 1 clove garlic, minced Sauce:
- 1/4 c. brown sugar
- 1/2 c. miso
- 1/4 c. sake
In a mixing bowl; combine marinade ingredients. Marinate pork and gobo 10 minutes. In a separate bowl; combine sauce ingredients. Set aside. In a skillet over medium heat; place pork and gobo with marinade. Bring to a boil. Reduce heat; simmer 2 minutes. Add eggplant and sauce mixture. Bring to a boil. Reduce heat; simmer 10 minutes.