"Mizore-ni" is a Japanese cooking style where ingredients are simmered in a dashi-based sauce thickened with grated daikon radish. The term "Mizore" means "sleet." The grated radish in the sauce looks like melting snow or sleet, which gives the dish its beautiful name.
The eggplant is often lightly fried first, then simmered. The grated radish helps the savory dashi sauce cling to the eggplant, creating a juicy, melt-in-your-mouth texture with a refreshing finish😊
10 minutes
Nozomi&Mirai | Plant-Based Sis
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.
- 3 Japanese eggplants (about 300g)
- 150 –200ml water
- 1.5 tbsp soy sauce
- 1 tbsp mirin
- 1 –2tsp sugar (adjust to taste)
- 1 tsp grated ginger
- 100 –150g grated daikon
INSTRUCTIONS
- 1
Cut the eggplants into bite-size pieces.
- 2
Score the surface as shown in the picture. ※ Soak the eggplant in water to remove bitterness. If you're in a hurry, you can skip this step.
- 3
Heat oil in a pan and cook the eggplant.
- 4
Once the eggplant becomes soft, remove the excess oil from the pan.
- 5
Add the water and bring it to a gentle simmer.
- 6
Add the sugar and mirin. ※ Let it simmer briefly to cook off the alcohol.
- 7
Add the soy sauce, grated ginger, and grated daikon. Simmer for about 2–3minutes.
RecipeID
903
Tips & Notes
The amount of water may vary depending on the size of your pan.After adding the seasonings, the broth should taste slightly strong. Adjust if needed.
Do not squeeze the liquid out of the grated daikon before adding it. If it seems too watery, you can lightly drain it.
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We are Japanese sisters sharing the beauty of plant-based Japanese home cooking. Japanese cuisine has many dishes that can be made naturally vegan or easily adapted using plant-based ingredients. Drawing from our Japanese roots and everyday cooking experience, we create simple, approachable recipes that make Japanese food enjoyable for everyone. Nozomi lives in Japan, and Mirai lives in Australia. With perspectives from both inside and outside Japan, we focus on recipes that are practical, accessible, and easy to recreate at home. We hope our recipes inspire you to enjoy Japanese plant-based cooking in your daily life. Thank you for reading and cooking with us 🌿 Arigatou gozaimasu 🙇♀️