Ingredients
- 2 tablespoon oil (peanut oil)
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped ginger root
- 750 grams eggplant (trimmed and cut into 1.5cm thick rounds)
- 60 ml mirin
- 60 ml light soy sauce
- 1 tablespoon sake
- 1 tablespoon caster sugar
- Steamed sushi rice, to serve
- Shredded wombok (Chinese Cabbage, to serve)
- White sesame seeds, to serve
- Green shallot curls, to serve (optional)
How to Make
-
Step 1: Heat a wok over high heat and add the oil and swirl to coat and then add the garlic and ginger and stir-fry for 30 econds or until aromatic and then add the eggplant and cook for 2 minutes, each side or until golden brown.
-
Step 2: Add 60ml (1/4 cup) water and cover the wok and simmer for 3 to 5 minutes or until the water has evaporated and eggplant is tender.
-
Step 3: Meanwhile, combine the mirin, soy sauce, sake and sugar in a bowl and stir until the sugar is dissolved.
-
Step 4: Add the mirin mixture to the wok and stir-fry for 2 minutes or until the eggplant is golden and sauce is reduced.
-
Step 5: Serve the eggplant with rice and cabbage and sprinkle with sesame seeds and top with the green shallot curls.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.