Our favorite vegetarian play on flavors and textures.
5 cups hot cooked rice, for serving: Place cucumbers in a pickle press or in a small, zip-top plastic bag. Add rice vinegar, salt, sugar, and sesame oil and stir briefly to combine. If using a pickle press, attach lid and adjust spring to exert pressure on cucumber rounds. If using zip-top bag, seal bag, making sure to remove as much air as possible. Place bag between two 1/4 sheet pans and place a 1-pound weight on top . Leave pressed pickles in brine for at least 30 minutes and up to 8 hours.
Place eggplant cubes in a single layer on a microwave-safe plate. Place plate in microwave and cook on high until eggplant is tender enough that you can easily squeeze a cube between two fingers, 7-8 minutes. Meanwhile, combine 2 tablespoons soy sauce with miso, sugar, mirin, and 1 cup of reserved mushroom soaking liquid in small bowl and, using a whisk, stir until mixture is blended and smooth.
In a 10-inch cast-iron skillet, heat 1 tablespoon canola oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until nicely browned and beginning to dry, about 2 minutes. Add red bell pepper and cook, stirring frequently, until just softened, about 1 minute. Add Thai bird chili and garlic, stir to combine, and cook until fragrant, about 30 seconds. Add bean sprouts and cook, stirring constantly, until they are coated in oil and just softening, about 2 minutes.
Add 1 tablespoon canola oil to skillet and place pan over medium heat until shimmering. Add julienned ginger and minced garlic and cook, stirring frequently, until ginger is very fragrant, 1-2 minutes. Stir mushroom liquid mixture briefly, then add to the pan, followed by eggplant cubes. Bring liquid to a boil, then lower heat to maintain a vigorous simmer. Cook, stirring occasionally, until eggplant is tender and sauce has thickened slightly, about 5 minutes.
Aonori, kizami nori, pickled ginger, and takanazuke can be purchased in a well-stocked Japanese grocery store or online. While they provide complexity of flavor and textural variation to the bowl, they are entirely optional.While every element can be made ahead of time, we do not suggest reheating the stir-fried vegetables. They can be stored in an airtight container in the refrigerator for several days, and should be served cold as leftovers.
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