Empty My Fridge
Infinite Eggplant (Mugen Nasu)
Ingredients
- Eggplant3
- Oil3 tbsp
- Vinegar3 tbsp
- Soy sauce3 tbsp
- Mirin2 tbsp
- Dashi4 tbsp
- Sesame oil1 tbsp
- Scallion · finely chopped½ cups
- Rāyu¼–½ tsp
Instructions
- Put all the marinade ingredients, except the 1 heaped tablespoon of green onions set aside for serving, into a microwave-safe container and mix.
- Microwave the marinade at 600W for 50-60 seconds.
- Trim the stem off each eggplant and cut it in half lengthwise.
- Place each half flesh side down on a board. Score the skin side diagonally at 5mm (3/16") intervals, cutting about 2/3 of the way deep.
- Cut each scored piece crosswise into 4 bite-size pieces of similar length.
- Heat the oil in a large frying pan over medium-low heat.
- Place the eggplant pieces skin side down and cook for 2-3 minutes.
- Turn the pieces over and cook for a couple of minutes with a lid on, until very soft.
- While the eggplant is still hot, transfer it to a container and pour the marinade over it.
- Press the pieces gently down so they are submerged in the marinade as much as possible.
- Serve with a couple of tablespoons of marinade per bowl, and scatter the reserved green onions on top.
Summarized from RecipeTin Japan's video. Watch it for the details.
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