Soy Glazed Eggplant Rice Bowl
Japanese · Organized from the video by Aaron and Claire
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Ingredients
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Steps
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- 1
In a small container, mix 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake, and 1 Tbsp sugar.
💡 If you don't have sake, use mirin or water.
- 2
Thinly slice 2 green onions, keeping the whites and greens separate.
💡 Whites are for frying; greens are for garnish.
- 3
Smash and finely chop 3 cloves of garlic, then grate about 1 tsp of ginger.
💡 The garlic and ginger will be used for the aromatics.
- 4
Slice 1 lb of eggplant lengthwise into 1/4-in thickness (or up to 1/2 in for more texture). Lightly season with salt and coat both sides with 3 tbsp of cornstarch.
💡 You can also use potato starch or AP flour instead of cornstarch.
- 5
Heat 1 tbsp of oil in a large pan over medium heat. Sear eggplant slices in a single layer for 3 to 4 minutes until the bottom is golden brown. If the pan is crowded, cook in batches to prevent steaming.
💡 If the pan looks dry, drizzle a little more oil to ensure a nice sear.
🔥 medium heat → sear⏱ 3 to 4 minutes
- 6
Flip the eggplant and cook the other side for another 3 to 4 minutes until golden brown. Set the cooked eggplant aside.
💡 Ensure both sides are nicely seared before removing.
⏱ 3 to 4 minutes
- 7
In the same pan, heat 1 tbsp of oil over medium-low heat. Add the white parts of the green onions, garlic, and ginger, and sauté for about 1 minute.
💡 Infusing the oil with aromatics brings a massive burst of flavor.
🔥 medium-low heat⏱ 1 minute
- 8
Pour the sauce into the pan and stir for 30 seconds. Add the cooked eggplant back in and let it simmer for about 2 minutes, flipping occasionally to absorb the sauce.
💡 Flip the eggplant to ensure it absorbs all the flavorful glaze.
🔥 simmer⏱ 2 minutes⏱ 30 seconds
- 9
Once the eggplant is beautifully glazed, turn the heat off. Serve the eggplant over bowls of warm rice, topped with red pickled ginger, a soft-boiled egg, the reserved green onions, and toasted sesame seeds.
💡 The eggplant should be sticky and the sauce well-absorbed.
Tips
- If you don't have sake, you can substitute it with mirin or water.
- For more texture, slice the eggplant up to 1/2 inch thick.
- If your pan is too small, cook the eggplant in batches to avoid steaming them.
- You can use potato starch or AP flour instead of cornstarch to coat the eggplant.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Aaron and Claire on YouTube