Soy-Glazed Eggplant Donburi

Soy-Glazed Eggplant Donburi

Tags

Rice
Japanese

Cook

Ingredients

  • 4 Japanese eggplants
  • 4 spring onions
  • 1 inch knob ginger, grated
  • 4 tbsp cornstarch
  • 8 Tbsp neutral-flavoured oil
  • 1 tsp toasted white sesame seeds
  • 6 tbsp mirin
  • 3 tbsp soy sauce
  • Rice

Steps

  1. Slice eggplant into ΒΌ inch slices and sprinkle salt over them.
  2. Set aside for 15 minutes and wipe off the moisture with a paper towel.
  3. Put cornstarch in a small tray and thinly coat the eggplant slices on both sides.
  4. Heat 4 tablespoons oil in a frying pan over medium. Once hot, add the eggplant slices in a single layer.
  5. Cook until the bottom side is golden brown, about 3-4 minutes.
  6. When the bottom is seared, drizzle the rest of oil on top and flip the eggplant to cook the other side.
  7. Reduce the heat to medium-low heat and add mirin, soy sauce, and grated ginger.
  8. Bring it back to simmer and spoon the sauce over the eggplant a few times.
  9. Remove from the heat when the eggplant is well-coated with the sauce.
  10. Serve over rice and garnish with spring onions and sesame seeds.