Konjac and Eggplant with Meat Miso Sauce

Name: Konjac and Eggplant with Meat Miso Sauce
Total time: 20 min
Yield: 2 인분
Ingredients: 150g konjac (1/2 block); 🍆 1 medium eggplant; 2 tbsp salad oil; 50g ground meat (mixed pork and beef); 🧅 5cm green onion, minced; 1 tsp grated ginger; 1 tbsp red miso; 1 tbsp mirin; 🧂 1 tsp sugar; Mustard, as needed; White sesame seeds, as needed; 🧅 Chopped green onion, as needed

비용 $5, 절약하다 $10

출처: Recommended by CookPal

20 Min
2 인분
$5

Konjac and Eggplant with Meat Miso Sauce

비용 $5, 절약하다 $10

출처: Recommended by CookPal

20 Min
2 인분
$5

재료

Main
- 150g konjac (1/2 block)
- 🍆 1 medium eggplant
- 2 tbsp salad oil
Meat Miso Sauce
- 50g ground meat (mixed pork and beef)
- 🧅 5cm green onion, minced
- 1 tsp grated ginger
- 1 tbsp red miso
- 1 tbsp mirin
- 🧂 1 tsp sugar
Toppings
- Mustard, as needed
- White sesame seeds, as needed
- 🧅 Chopped green onion, as needed

단계

Mince the green onion. Slice the eggplant into 4 equal rounds after removing the stem.

Score the konjac in a crosshatch pattern and cut it in half. Boil it in water for 3 minutes, then drain.

Mix all the meat miso sauce ingredients in a microwave-safe bowl. Cover loosely with plastic wrap and microwave at 600W for 3 minutes. Stir well.

Heat salad oil in a frying pan over medium heat. Cook the eggplant and konjac, flipping occasionally, until both sides are browned.

Skewer the eggplant and konjac, place them on a serving plate, and top with the meat miso sauce. Garnish with mustard, sesame seeds, and chopped green onion.

영양 성분

1인분당

🔥

200

칼로리

10g
단백질
15g
탄수화물
10g
지방

💡 팁

You can substitute ground meat with plant-based alternatives for a vegetarian version.Adjust the amount of mustard based on your spice tolerance.Leftover meat miso sauce can be stored in the fridge for up to 3 days.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.