Japanese Eggplant Teriyaki Style
Savor the irresistible flavors of Japanese Eggplant Teriyaki Style—a quick and delectable dish that highlights the silky texture and subtle sweetness of tender Japanese eggplant. Coated in a glossy, homemade teriyaki sauce crafted from soy sauce, mirin, sake, and a touch of sugar, this recipe is a harmonious blend of savory and sweet. The eggplant slices are pan-seared until golden and infused with the rich aromatics of garlic and fresh ginger, making each bite a burst of umami. Perfect as a side dish or served over steamed rice for a satisfying meal, this recipe is garnished with scallions and sesame seeds for added crunch and color. Ready in just 25 minutes, this vegan-friendly dish is a must-try for lovers of Japanese cuisine.
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Recipe Information
Ingredients
- 4 medium-sized Japanese eggplant
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Granulated sugar
- 2 tablespoons Sesame oil
- 2 minced Garlic cloves
- 1 teaspoon grated Fresh ginger
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 sliced Scallions
- 1 tablespoon Sesame seeds
Instructions
Wash and trim the ends off the Japanese eggplants, then slice them diagonally into 1/2-inch thick pieces.
In a small bowl, whisk together soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves. Set aside.
Heat 1 tablespoon of sesame oil in a large non-stick skillet over medium heat.
Add the sliced eggplant in a single layer and cook for 2-3 minutes on each side, or until the eggplant softens and turns golden. Remove the eggplant from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of sesame oil. Add the minced garlic and grated ginger, and sauté for 30 seconds or until fragrant.
Pour the teriyaki sauce mixture into the skillet and bring it to a gentle boil.
In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the sauce. Cook for 1-2 minutes or until the sauce thickens and becomes glossy.
Return the cooked eggplant slices to the skillet and toss to coat them evenly in the sauce.
Simmer for an additional 2 minutes to allow the flavors to meld.
Transfer the eggplant to a serving dish and garnish with sliced scallions and sesame seeds.
Serve immediately as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 55.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
