Koneri (Thickened Eggplant and Pepper Stir-Fry)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Flour whisked into miso turns this eggplant and green pepper stir-fry into something closer to a thick, clinging coating than a sauce.
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Small dried sardines fry in the oil with the eggplant for a salty, savory note, and the finished pan should have no loose water beneath the vegetables.
Ingredients
Instructions
- 1
Trim the eggplants and cut into 7 mm half-moons or thick 5 cm strips.
Soak in cold water for 5 minutes, drain, and dry the surfaces thoroughly.
- 2
Remove the pepper stems and seeds and cut into thin strips similar in length to the eggplant.
Pick out any large innards or loose fragments from the dried sardines.
- 3
Put the flour, miso, and sugar in a bowl and whisk in the water gradually.
Mix into a thick slurry with no visible lumps of miso or flour.
- 4
Heat the cooking oil in a wide pan over medium heat and add the dried sardines and eggplant.
Fry for 5 to 6 minutes until the eggplant is coated and wilted, then add the peppers and cook 2 minutes more.
- 5
Reduce the heat to low and pour the flour and miso slurry across the pan.
Stir continuously, scraping the bottom, for 3 to 4 minutes. Turn off the heat when the raw flour smell is gone and the thick coating clings evenly to the eggplant and peppers.
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
「次代に残したい大分の郷土料理」 · Checked: 2026-08-11
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