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Quick teriyaki eggplant
Quick teriyaki eggplant
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Prep Time:
6 minutes
Cook Time:
11 minutes
Total Time:
17 minutes
Try this mouthwatering vegetarian twist on classic teriyaki - sticky Japanese eggplant served on steamed sushi rice. Easy and delicious!
Ingredients:
  • 36.40 gm peanut oil
  • 3 garlic cloves, finely chopped
  • 20.00 ml finely chopped ginger
  • 750g eggplant, trimmed, cut into 1.5cm-thick rounds
  • 60ml (1/4 cup) mirin
  • 60ml (1/4 cup) light soy sauce
  • 20.00 ml sake
  • 20.00 gm caster sugar
  • Steamed sushi rice, to serve (see notes)
  • Shredded wombok (Chinese cabbage), to serve
  • Sesame seeds, to serve
  • Green shallot curls, to serve (optional, see notes)
Instructions:
  • 1. Preheat a wok over high heat and swirl in the oil. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds. 2. Add the eggplant and cook each side for 2 minutes until golden brown. 3. Pour in 60ml (1/4 cup) of water, cover the wok, and simmer for 3-5 minutes until the water evaporates and the eggplant is tender.
  • In a bowl, mix the mirin, soy sauce, sake, and sugar until the sugar is completely dissolved.
  • Pour the mirin mixture into the wok and stir-fry until the eggplant is golden and the sauce is reduced, about 2 minutes. Serve the eggplant with rice and cabbage, then sprinkle with sesame seeds and add green shallot curls for extra flavor, if desired.

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