Japan’s summer brings an abundance of seasonal vegetables that thrive under the strong sun—eggplants, tomatoes, bell peppers, okra, bitter melon, cucumbers, corn, and zucchini—many of which are also common in North American markets. These vegetables are not only staples in Japanese households but are also naturally rich in water, vitamins, and minerals, making them ideal for hot-weather meals.
In Japan, seasonal eating is a deep-rooted part of food culture. Summer vegetables are known for their ability to restore hydration, soothe fatigue, and support digestion. For instance, eggplants and tomatoes help with hydration, while okra and Egyptian spinach (moroheiya in Japanese) provide a smooth texture that’s easy to eat even on hot days.
Dishes like cold noodles, pickled salads, curries, and stir-fries often include these vegetables, creating colorful and nutrient-rich plates. By incorporating these familiar vegetables with Japanese-style cooking techniques and flavors, North American tables can also enjoy the nourishing spirit of shokuyōjō—eating in harmony with the season.
This recipe introduces a hearty summer dish using two iconic summer vegetables: eggplant and bell peppers. It’s incredibly easy—just stir-fry ground pork, eggplant, and peppers, then coat them in a savory-sweet miso sauce. That’s it\!
The eggplants soak up the rich umami from the pork and sauce,taking on a melt-in-your-mouth deliciousness\! Even the bell peppers lose their bitterness, making them more palatable for picky eaters. It takes just 10 minutes to whip up and makes it the perfect quick meal for busy days.
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz ground pork
- 2 eggplants
- 1 small green bell pepper
- 1 tbsp. miso
- 1 tbsp. mentsuyu (3x concentrated)
- 1 tbsp. sake
- 1 tbsp. mirin
- a pinch of salt and pepper
- 1 tsp. sesame oil
INSTRUCTIONS
- 1
Cut the eggplant and bell pepper into bite-sized, irregular pieces (rangiri style).
- 2
Heat sesame oil in a frying pan over medium heat. Add the ground pork and stir-fry until it begins to brown.
- 3
Season with salt and pepper. Add the eggplant and bell peppers and continue stir-frying.
- 4
Mix together miso, mentsuyu, sake, and mirin in a small bowl. Once everything is cooked through, add to the frying pan and stir to coat evenly.
RecipeID
123
Tips & Notes
Ground pork can be substituted with a blend of ground beef and pork(aibiki niku).
There is no need to soak the eggplant in water if you're cooking it right away.
The seasoning in this recipe is bold; feel free to adjust the amounts or add more vegetables for a milder taste.
To reheat: microwave with a cover (use the auto-reheat function if available).
For 2x concentrated mentsuyu: use 1.5 tbsp.
For 4x concentrated mentsuyu: use slightly over 2 tsp.
Recipe tested with a 10-inch (26 cm) frying pan.
Keeps in the refrigerator for 2–3 days.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."