Project Description

I have to say this is one of my favourite recipes for Japanese eggplant so far!
I was combing through my mind and going online to find some great recipes for Japanese eggplant to go with my piece of delicious Unagi Kabayaki. Looking through quite a number of Japanese eggplant recipes, the soy-glazed Japanese eggplant recipe caught my attention.

Time

1 hour

CUISINE

Japanese

DIFFICULITY

Intermediate

Link to:

Link to:

SOCIAL

wandering.wally

Just like the Unagi Kabayaki, the soy-glazed Japanese eggplant is both savoury and sweet. Since both of the dishes have similar flavour profiles, I thought they would go perfectly together. Hence, I decided on doing a Unagi Kabayaki with Soy-Glazed Japanese eggplant don (rice bowl).

Versatility of the Japanese Eggplant

The eggplant is a very mild and delicate vegetable. On top of that, it is also very versatile. It takes on any flavour you put into it, so even having it on its own is already really good.

Eggplant Varieties

I know I kept mentioning the Japanese eggplant as a vegetable but it turns out, it is technically a fruit! As a matter of fact, being a member of the nightshade family, just like tomatoes, peppers and potatoes, they also come in a number of varieties. Therefore, you should be able to find a wide range in your local grocers. Having said that, if you would like to read up more about this fruit, check out this great write up about it here: https://www.drgourmet.com/ingredients/eggplant.shtml

Full Recipe: Soy-Glazed Japanese Eggplant on Rice

This recipe serves 2 to 4. Let’s get started!

STARTING GUIDE

  • Cuisine: Japanese

  • Prep Time: 30 mins

  • Cooking Time: 30 mins

  • Total Time: 1 hour

SOY-GLAZED JAPANESE EGGPLANT RICE INGREDIENTS

MAIN INGREDIENTS

  • 1 whole Japanese eggplant

  • Rice (Of course)

  • Salt for seasoning

  • 2 tablespoon Cornstarch

  • 4 tablespoon of cooking oil

  • Half red onions, sliced thinly (Optional)

  • Spring Onions for Garnishing

FOR THE SAUCE

  • 1 knob (about 1 inch) of grated ginger

  • 4 tablespoon light soy sauce

  • 60 ml yellow rice wine

  • 4 tablespoons of granulated sugar

  • 5 tablespoons of water

GUIDE / INSTRUCTIONS

PREP THE JAPANESE EGGPLANTS FIRST

  • Slice the eggplants lengthwise; but you can cut it into any shape you want, this depends on the size of your pan. If possible, try not to crowd your pan too much. Don’t follow what I did in the video 🤣

  • Sprinkle salt on the sliced eggplant and set aside for at least 15 minutes. This step draws out the extra moisture and reduces the “air pockets” inside the spongy texture of the eggplant – this prevents the eggplant from absorbing too much of grease from the oil

  • Pat dry the excess moisture of the eggplant before coating with cornstarch

NOW WE COOK THE JAPANESE EGGPLANTS

  • Now let’s sear the eggplants! You want to get your pan hot enough over medium heat before pouring the oil to heat up

  • Place eggplants onto the pan and give it a nice sear, cook until both sides are golden brown, about 2 to 3 minutes on each side

  • Once all the eggplants are nicely seared, let’s work on the sauce. Reduce heat to medium low and fry the onions a little first, then add in the light soy sauce, yellow rice wine, grated ginger and sugar into the pan. Mix well and let it simmer for a few minutes. Adjust the taste accordingly, if you feel it is too salty, add more sugar to balance the taste

  • Start adding the seared eggplant slices back into the pan

  • As the eggplants simmer in the sauce, you want to also spoon the sauce over the eggplants frequently; continue doing so until you are happy with the sauce’s consistency and that all the eggplants are nicely coated with the sauce

  • Get a good amount of the sauce onto your rice and serve the eggplants on it

  • You can serve it just like that with some spring onions as garnish or you can pair this with a nice slice of Unagi Kabayaki

NOTES ABOUT THIS JAPANESE EGGPLANT RECIPE

A couple of key things to take into consideration when making this soy-glazed Japanese eggplant recipe:

  1. Make sure you taste the sauce as you mix them to ensure you get the flavour balance you want
  2. Do not overcrowd the pan, my eggplants would have been better if I didn’t pile so many onto the pan
  3. You can use any variety of eggplant, but I like the Japanese variety darker variety. I love the bite of the skin