Buta-ae (Octopus and Eggplant Miso Stir-Fry)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The name still says pork (buta), but in Amakusa, Kumamoto, octopus from the bay took the place of pork that was once hard to come by.
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Boiled octopus and eggplant get a sweet miso glaze with mirin and sugar.
Ingredients
Instructions
- 1
Halve the eggplants lengthwise, then cut them diagonally about 5 mm thick.
Keep the slices even so they soften at the same rate in the pan.
- 2
Cut the salt-boiled octopus legs into generous bite-size chunks.
In a small bowl, mix the miso, mirin, and sugar until smooth, adding the sliced chili if using.
- 3
Heat the cooking oil in a frying pan over medium heat and add the eggplant.
Stir and turn until all surfaces are coated with oil and the pale flesh begins to soften.
- 4
Add the octopus to the eggplant and stir-fry lightly for only 1 to 2 minutes.
Once warmed, add the prepared miso seasoning, raise the heat, and toss quickly to coat every piece thinly.
- 5
Turn off the heat as soon as the miso seasoning no longer runs and clings thickly to the eggplant and octopus.
Serve hot with rice or shochu, or cool completely before packing for a lunch box.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「くまもとふるさと食の名人」（熊本県地産地消サイト） · Checked: 2026-08-11
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