Description
A flavorful and hearty Japanese-inspired dish featuring tender eggplant and mushrooms glazed in a sweet-savory teriyaki sauce, served over steamed rice.
Ingredients
9.5 oz Chinese eggplant (about 3 small ones)
6.5 oz fresh mushrooms (shiitake recommended)
2 tbsp neutral oil
2 tbsp sake
2 tbsp hon mirin
2 tbsp soy sauce
1 tsp dark mushroom soy sauce (optional)
1–2 tbsp sugar, to taste
To Serve:
Steamed short grain or Japanese rice
Sliced green onions
Sesame seeds
Instructions
1. Trim tops off eggplants, slice lengthwise, then quarter and cut into 2-inch pieces.
2. Soak eggplant pieces in salted water to reduce bitterness. Drain and pat dry.
3. Clean and slice mushrooms evenly.
4. Heat oil in a wok or skillet over medium-high heat. Add eggplant and cook until browned on the outside.
5. Add mushrooms to the pan and cook until lightly browned.
6. Pour in sake, mirin, soy sauces, and sugar. Stir to combine and reduce heat to medium.
7. Let sauce simmer and reduce for 3–4 minutes until it thickens and glazes the vegetables.
8. Turn off heat. Serve hot over steamed rice.
9. Garnish with green onions and sesame seeds before serving.
Notes
Use hon mirin for best flavor.
Add more sugar for a sweeter glaze or reduce for a saltier taste.
Substitute shiitake with oyster or cremini mushrooms if desired.
Dish can be meal-prepped and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Japanese