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How To Cook A Soy Glazed Japanese Eggplant Rice
0:10 Cutting the eggplant
1:00 Prepping the eggplant
2:00 Frying the eggplant
4:20 Making the glaze
5:18 Glazing the eggplants
6:23 Serving it up
One of my favourite recipes with Japanese eggplant! Was looking for a vegetable dish to pair with an Unagi Kabayaki (Japanese freshwater eel) which we bought earlier and this Japanese eggplant recipe came to mind. So I decided to do an unagi and soy glazed Japanese eggplant don.
The flavour profile of the sauces for both the unagi and this soy glazed eggplant are nearly similar, with both having a side of savoury and sweetness to it. As the eggplant is a very mild and delicate vegetable, it takes on any flavour you put into it, so even having it on its own, without the unagi is already really good.
This dish is also suitable for vegetarians of course, just go without the unagi as I have suggested.
This dish is super easy and if you use a smaller eggplant or have a bigger pan to use, this is literally a one pan dinner recipe.
Check it out!
Ingredients:
1. 1 whole Japanese eggplant
2. Half red onions, sliced thinly (Optional)
3. Salt for seasoning
4. 2 tablespoon Cornstarch
5. 4 tablespoon of cooking oil
For the sauce:
1. 1 knob (about 1 inch) of grated ginger
2. 4 tablespoon light soy sauce
3. 4 tablespoon yellow rice wine
4. 2 tablespoons of granulated sugar
5. 4 tablespoons of water
Garnishing:
1. Spring onions
Putting it all together:
1. Slice the eggplants lengthwise; but you can cut it into any shape you want, this depends on the size of your pan. If possible, try not to crowd your pan too much, like I did 🤣
2. Sprinkle salt on the sliced eggplant and set aside for at least 15 minutes. This action draws out the extra moisture and reduce the “air pockets” inside the spongy texture of the eggplant – this prevents the eggplant from absorbing too much of grease from the oil
3. Pat dry the excess moisture of the eggplant before coating with cornstarch
4. Now let’s sear the eggplants! You want to get your pan hot enough over medium heat before pouring the oil to heat up
5. Place eggplants onto the pan and give it a nice sear, cook until both sides are golden brown, about 2 to 3 minutes on each side
6. Once all the eggplants are nicely seared, let’s work on the sauce. Reduce heat to medium low and fry the onions a little first, then add in the light soy sauce, yellow rice wine, grated ginger and sugar into the pan. Mix well and let it simmer for a few minutes
7. Start adding the seared eggplant slices back into the pan
8. As the eggplants simmer in the sauce, you want to also spoon the sauce over the eggplants frequently; continue doing so until you are happy with the sauce’s consistency and that all the eggplants are nicely coated with the sauce
9. Get a good amount of the sauce onto your rice and serve the eggplants on it
10. You can serve it just like that with some spring onions as garnish or you can pair this with a nice slice of Unagi Kabayaki and turn this into an unagi don instead!
Itadakimasu!
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