Nasu miso vegan carnitas with shio koji pico de gallo

Ingredients
For nasu miso

  • 2 nasu eggplants, chopped (*Yasutomi Farm at the HFM always has good nasu)

  • ½ red bell pepper, chopped

  • 2 Tbsp #Amakuchi Yellow miso paste

  • 4 Tbsp mirin

  • 1 Tbsp sesame oil

For shio koji pico de gallo

  • 1 tsp Yuzu Shio Koji

  • 4 Tbsp chopped cilantro

  • 2 medium tomatoes, chopped (*Ask for the sweet tomatoes at Yasutomi)

  • ½ medium onion, chopped

  • 1 avocado, cubed

  • juice of 1 lime

To serve

  • Tortillas

Directions

  1. Mix all pico de gallo ingredients together. Add spicy sauce to taste.

  2. To prepare nasu miso, heat sesame oil in a pan.

  3. Sautée chopped eggplant and bell pepper on medium heat until they start to soften.

  4. Add miso paste and mirin, and continue cooking until most of the moisture has evaporated.

  5. Heat tortillas, top with nasu miso and pico de gallo, and enjoy your vegan carnitas!

Ai FujimotoYuzu Shio Koji