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japanese

Pork and Eggplant Miso Stir Fry with Barley Rice

This stir-fried dish pairs pork belly thin sliced with eggplant cut into batons, cooked barley rice and miso paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

18 g Protein
63 g Carbohydrates
35 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 75g pork belly thin sliced 285 kcal
  • 184g eggplant cut into batons 46 kcal
  • 150g cooked barley rice 195 kcal
  • 15g miso paste 30 kcal
  • 8g soy sauce 6 kcal
  • 12g mirin 29 kcal
  • 25g water 0 kcal
  • 7g neutral oil 62 kcal

Cooking instructions

  1. miso pastesoy saucemirinwater
    Mix miso, soy sauce, mirin, and water in a small bowl to make a sauce.
  2. eggplant cut into batonsneutral oil
    Heat a skillet over medium-high. Add neutral oil and stir-fry eggplant 4-5 minutes until browned and tender.
  3. pork belly thin sliced
    Add pork and cook 2-3 minutes, stirring, until mostly cooked.
  4. soy sauce
    Pour in the sauce and toss 1-2 minutes until everything is coated and glossy.
  5. cooked barley rice
    Serve over warm barley rice.

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