Japanese Style Eggplant Recipe

Japanese Eggplant: 4 Ways to Cook Japanese Eggplant. In Japan, it’s good luck to dream of eggplant on hatsuyume, the first dream of the new year—one of the many …

Rating: 2.8/5(6)
Category: Entree
Cuisine: Japanese
Total Time: 20 mins
1. 1. Combine miso, mirin, soy sauce, and [sake](https://www.masterclass.com/articles/sake-guide) with a tablespoon of water in a small bowl.
2. 2. Heat oil in a large frying pan or wok over medium-high heat. Add red pepper flakes, ginger, garlic, and eggplant.
3. 3. Saute until the skins are crispy and the flesh is soft, about 10 minutes.
4. 4. Lower the heat, add reserved sauce and toss to combine. Taste, and adjust seasoning as needed.

See Also: Egg Recipes Preview /  Show details

Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.). Put all ingredients in a sturdy pot …

Rating: 5/5(4)
Total Time: 30 mins
Category: Vegetable
Calories: 368 per serving
1. Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.).
2. Put all ingredients in a sturdy pot and stir to coat.
3. Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
4. Serve hot or cold.

See Also: Egg Recipes Preview /  Show details

Combine Soy sauce, mirin, crushed garlic and ginger in a bowl. Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I …

Rating: 4.5/5(9)
Total Time: 25 mins
Category: One Dish Meal
Calories: 178 per serving
1. Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
2. Slice your eggplant thinly and into small pieces.
3. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
4. Sauté at a medium heat until very tender, about 10 minutes.

See Also: Egg Recipes Preview /  Show details

Meanwhile, in a small bowl, combine the vinegar, soy sauce, cornstarch, and sugar. Once eggplants have softened, pour the sauce into the pan and bring to a boil, stirring to coat. Reduce the heat to medium-low and cook for 5 to 6 minutes, until the sauce has thickened. Remove from the heat. Top with the green scallion parts.

Reviews: 8
Servings: 4
Cuisine: Japanese
Category: Dinner

See Also: Egg Recipes Preview /  Show details

This Japanese Style Braised Eggplant Recipe is simple to prepare and a healthy dish. Braised eggplant or 茄子の煮びたし (nasu no nibitashi) is cooked with soy sauce and …

Cuisine: Japanese
Estimated Reading Time: 2 mins
Category: Appetizer, Side Dish
Total Time: 45 mins
1. Prepare a bowl of water
2. Add 200 ml of water into a mixing cup
3. Add 2 tbsp of sesame oil into a frying pan
4. Squeeze out the water from the grated Chinese radish

See Also: Egg Recipes Preview /  Show details

A traditional Japanese delicacy, Nasu Dengaku, or miso eggplant, is an irresistible, super quick and utterly delicious dish that’s totally 100% vegan! Eggplants are cut …

Cuisine: Japanese
Total Time: 1 hr 5 mins
Category: Starter
Calories: 343 per serving
1. Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
2. Line a large baking tray with baking parchment and set aside.
3. Halve the eggplants lengthways and flip them over. Cut a thin slice off the bottom’s skin side in order to stabilise the eggplant.
4. Flip it over again and score the flesh in diamond shapes. Be careful not to slice it all the way through.

See Also: Egg Recipes Preview /  Show details

We share our favorite Japanese eggplant recipe, along with some helpful tips. Eggplant is a summer favorite, and it fits into almost every cuisine. …

Estimated Reading Time: 6 mins

See Also: Egg Recipes Preview /  Show details

Heat oil in a frying pan or a shallow saucepan (note 3) to 180C (320F). The depth of oil should be about the thickness of eggplant or a bit …

Cuisine: Japanese
Category: Side
Servings: 2
Total Time: 15 mins
1. Add the Dashi Sauce ingredients to a small saucepan and bring it to a boil. Turn off the heat and put aside.
2. Wash and wipe the moisture off the eggplants completely with paper towel. Trim stem off the eggplants.
3. If your eggplants are thin long eggplants, cut them horizontally into two or three pieces of equal length, then cut each piece vertically in half. But if you have Japanese eggplants, just cut each eggplant vertically in half.
4. Place each piece of eggplant on a cutting board facing the flesh side down. Score the skin side of each piece diagonally at 5mm (3/16") intervals. The depth of the incision should be about half way. This will allow the eggplant to cook faster.

See Also: Egg Recipes Preview /  Show details

This recipe is based on a traditional Japanese eggplant dish called Dengaku Miso Eggplant. The traditional way of making this in Japan is to drape …

Rating: 5/5(5)
Category: Barbecue, BBQ, Grilling
Cuisine: Asian, Japanese
Total Time: 15 mins
1. Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.
2. Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
3. Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
4. Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.

See Also: Egg Recipes Preview /  Show details

Marinate the eggplant in the soy sauce, sherry, and garlic for 1 hour. In a small bowl, stir together 1⁄4 cup (59 mL) of soy sauce, 1⁄4 cup (59 mL) of dry sherry, and 2 …

Rating: 100%(10)
Estimated Reading Time: 8 mins
Category: Eggplant
1. Slice each eggplant in half lengthwise. Chop the stem off of each eggplant. Then, carefully slice each eggplant in half on a cutting board with a clean chef’s knife. Japanese eggplants are usually straight, unlike their curved Italian cousins. They have thin skin and are easy to slice, so be careful not to cut yourself.
2. Marinate the eggplant in the soy sauce, sherry, and garlic for 1 hour. In a small bowl, stir together ⁄4 cup (59 mL) of soy sauce, ⁄4 cup (59 mL) of dry sherry, and 2 tablespoons (30 mL) of sesame oil. Put the sliced eggplant into a shallow baking dish, then pour the marinade over top. Let the eggplant rest for 1 hour at room temperature. Feel free to substitute low-sodium soy sauce if you prefer! If you don’t have dry sherry, use rice wine or rice vinegar instead. This is a great time to prep the other components to your meal.
3. Set your grill to medium-high heat and let it warm up. If the grill grates are dirty from the last time you used them, scrape them clean so the char doesn’t get onto your eggplant. Don’t forget, you can grill Japanese eggplant alongside other delicious veggies. Yellow squash, zucchini, mushrooms, asparagus, and tomatoes take about the same amount of time as Japanese eggplants.
4. Remove the eggplant from the marinade and season it with salt and pepper. Set the halved eggplants on a plate; sprinkle both sides of each piece with a dash of salt and pepper. You can always add more once the dish is finished if it needs it. Adding salt and pepper is entirely optional. If you are concerned about how much sodium is in your diet, leave off the salt entirely, or just add a pinch after the eggplant is grilled.

See Also: Egg Recipes Preview /  Show details

The Japanese eggplant, contrary to the standard teardrop-shaped eggplant, is cylindrical. Its shape thus resembles that of the Chinese eggplant

Cuisine: Japanese
Category: Main Course
Servings: 3
Total Time: 15 mins

See Also: Egg Recipes Preview /  Show details

Put a bowl or plate on top as a weight to completely immerse the eggplant pieces, and leave for about 20 minutes. This gets rid of any bitterness in the eggplant, as well as making it easier to cook. In the meantime, de-seed and finely chop two small red Thai chili peppers. Drain the eggplant, and squeeze out the water.

Estimated Reading Time: 5 mins

See Also: Egg Recipes Preview /  Show details

Stir in the tobanjan, shaoxing wine, sugar, soy sauce, oyster sauce, and garlic and cook for 30 seconds. Keep stirring until the ingredients are well combined. Add the chicken stock, onion, cooked eggplant, and stir. Bring to a boil and lower the heat to low (bubbling simmer). Cover and cook for 6 minutes.

Rating: 5/5(1)
Total Time: 35 mins
Category: Main
Calories: 249 per serving

See Also: Egg Recipes Preview /  Show details

Cut each eggplant into 3-4 sections. Make sure to wipe off any moisture with paper towel. Gently put a few pieces of eggplant, skin facing down, and deep fry for 2 to 2.5 …

Rating: 4.6/5(42)
Calories: 163 per serving
Category: Side Dish
1. Gather all the ingredients.
2. In a saucepan, combine the sauce ingredients and mix it all together. Bring it to a boil and turn off the heat (keep it covered so the sauce doesn’t evaporate).
3. In a deep frying pot/saucepan, add the deep-frying oil and bring it to 320ºF (160ºC).
4. Check if the oil has reached at 320ºF (160ºC) by putting the wooden chopsticks into the oil. If you see the small bubbles coming from the chopsticks, the oil is ready.

See Also: Egg Recipes Preview /  Show details

Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers …

Rating: 4/5(226)
Category: Dinner, Weekday, Main Course
Cuisine: Asian
Total Time: 30 mins
1. Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
2. Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
3. Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

See Also: Egg Recipes Preview /  Show details

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How to cook with a japanese eggplant?

Our Best Japanese Eggplant Recipes

  1. Soy-Glazed Eggplant Donburi. This vegetarian rice bowl features crispy pan-seared eggplant slices that are smothered with an amazing sweet soy sauce.
  2. Ginger Pork Rolls with Eggplant. Similar concept to bacon rollups, this Japanese version calls for thinly sliced pork. ...
  3. Eggplant Agebitashi. ...
  4. Miso Pork & Eggplant Stir-Fry. ...

More items...

What is the best eggplant recipe?

The Best Eggplant Recipes from Around the Globe

  • Smoky Baba Ghannouj with Oil-Cured Black Olives. ...
  • Eggplant Parmigiana. ...
  • Provençal Vegetable Tian. ...
  • Green Curry with Fish and Eggplant (Kaeng Khiaw Waan) Thai-style dumplings add a nice, bouncy texture to this green curry.
  • Grilled Eggplant with Basil Vinaigrette. ...

More items...

How long do you cook japanese eggplant?

Ingredients

  • 2 tablespoons fine sea salt, plus more for sprinkling
  • 1 cup warm water
  • 6 to 8 cups cold water
  • 3 medium eggplants
  • 1/3 cup olive oil (approximately)

How to tell when a japanese eggplant is ripe?

  • Yellow or dull skin
  • Mushy texture
  • Soft spots

Most Popular Search