Ratatouille is a popular dish in the South of France, especially during summertime. We are adding a Japanese twist to this classic recipe to create a fusion dish that is packed with real umami flavor. Combining classic European ingredients like garlic, olive oil, and white wine with traditional Japanese food items like miso is a creative way to bring out both worlds. The result is a dish that will be the star of your next dinner party!
What is Ratatouille?
Originally from Nice, France, ratatouille is one of those dishes that is now popular globally. Made from stewing common garden vegetables and spices into a nice tender consistency, it is also often arranged in layers by slicing the vegetables and stacking them. The most common ingredients for ratatouille are eggplant, tomatoes, onion, bell pepper, zucchini, and garlic. Then you add herbs like thyme and basil.
Because most of these vegetables are common in Japan, ratatouille has become a dish that is infiltrating Japanese households. In fact, in particular, eggplants are very popular in Japan, especially around the fall harvest time when they come into season.
Of course, Japanese people like to add umami-rich flavors like miso to all things. Miso’s rich flavor makes every dish that much more delicious. The result is what we have here. A miso flavored ratatouille that will add a new dimension to your culinary skills and impress both vegetarians and non-vegetarians alike!
Different Kinds of Miso
Most people in the west have at least tried miso in miso soup. However in Japan, people widely use it in a variety of dishes. There is much more to miso itself, and there are many different kinds of miso. Right now, there are four main kinds of miso that you may find at most Asian groceries, red miso, Awase (or blended) miso, barley miso, and Saikyo (or white) miso.
Awase miso is the most common miso in the market. Red miso’s main ingredients are soybeans and barley. This kind is usually aged longer than other types of miso, which gives it a strong and salty taste. Saikyo miso, which is made from rice and often referred to as “white” miso, is much milder because it is fermented for only a short period. Barley (yellow) miso is another milder option that is not as common outside of Japan. It is popular in Southern Japan and is a regional style of miso.
- Any miso works with this recipe, but our recommendation is to use red miso because it packs the most flavor.
- Tomato and miso go well together, you can arrange this recipe to make it a pasta sauce! Just add a bit of leftover water from when you boiled pasta to make this ratatouille more liquid-like.
Miso Flavored Ratatouille
- 2 Medium Tomato
- ½ Zucchini
- ½ Eggplant
- 1/3 White Onion
- 2 clove Garlic, minced
- 2 Tbsp Olive Oil
- ¼ cup White Wine
- 1 Tbsp Tomato Puree
- 1.5 tsp Miso
- Salt and Pepper, to taste
- Fresh Parsley, to garnish
- Chop tomatoes, zucchini and eggplant into bite size portions. Slice onion.
- In a medium-large pot, heat olive oil and minced garlic over low heat. Add zucchinis, eggplants, onions in this order and cook until the onions are softened, stirring occasionally.
- Add tomatoes and white wine. Put the lid on and simmer for about 10 minutes or until vegetables are tender. Stir occasionally.
- Add tomato puree, miso, salt, and pepper. Stir gently and cook for additional 1-3 minutes.
Serve warm or cool. Ratatouille tastes even better after a night in the fridge. Garnish with fresh parsley to enjoy!