You’re going to love the deep savory flavor and the juxtaposition of textures in this light yet hearty Japanese recipe. The eggplant is so tender it almost melts in your mouth – and the okra retains a subtle crunch. And you better believe the fish that delivers a substantive, meaty element to the dish without being overpowering.
For this easy Asian stir fry, I recommend using Japanese eggplant or Chinese eggplant. They’re both much longer and skinnier than the deep-purple pregnant orbs commonly found in the produce section at the grocery store.To eat, just grab some noodles with your chopsticks, dip in the broth and slurp away!