Even Eggplant Haters Will Love This Japanese Soy Glazed Eggplant Rice Bowl!

By Aaron and Claire · 30 min

Ingredients

Instructions

1. Mix the soy sauce, mirin, sake and sugar in a small bowl and set aside.
2. Thinly slice the green onions, keeping whites and greens separate. Finely chop the garlic, and grate about 1 teaspoon of ginger.
3. Cut the eggplants lengthwise into ¼-inch slices and lightly season with salt. Coat both sides lightly with cornstarch.
4. Heat 1 tablespoon oil in a large pan over medium heat. Sear the eggplant in a single layer, in batches, for 3 to 4 minutes per side until golden brown. Add a little more oil if the pan looks dry. Remove and set aside.
5. In the same pan, heat 1 tablespoon oil over medium-low heat. Sauté the white parts of the green onions, garlic and ginger for 1 minute until fragrant.
6. Pour in the sauce and stir for 30 seconds. Return the eggplant to the pan and simmer for 2 minutes, turning the slices, until glazed.
7. Turn off the heat. Divide the hot rice into bowls, top with the eggplant, and add pickled ginger, egg, green onions and sesame seeds if using.

Summarized from Aaron and Claire's video. Watch it for the details.

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