Japanese Eggplant Recipe

Japanese eggplants: These are smaller and more tender than regular eggplants, with a delicate flavor and thin skin.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for adding depth to the dish.

Mirin: A sweet rice wine that enhances the flavor with its subtle sweetness.

Vegetable oil: Used for cooking the eggplants, it has a neutral flavor that doesn't overpower the dish.

Garlic: Adds a pungent, aromatic flavor that complements the eggplants.

Sesame oil: A toasted oil that adds a rich, nutty flavor to the sauce.

Sugar: Balances the saltiness of the soy sauce and enhances the overall flavor.

Cornstarch: Mixed with water, it helps to thicken the sauce, giving it a glossy finish.

When cooking Japanese eggplants, make sure to slice them evenly to ensure they cook uniformly. To prevent the eggplants from absorbing too much oil, you can lightly salt them and let them sit for about 15 minutes before cooking. This process draws out excess moisture and helps achieve a better texture. Rinse the salt off and pat them dry before adding them to the skillet.

• japanese eggplants - Substitute with regular eggplants: Regular eggplants have a similar texture and flavor, though they may be slightly larger and less sweet.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile.

• mirin - Substitute with dry sherry: Dry sherry provides a similar sweetness and depth of flavor, though it is slightly less sweet than mirin.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good alternative for cooking.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish similarly to garlic.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor but can provide a similar richness and mouthfeel.

• sugar - Substitute with honey: Honey adds sweetness and a bit of complexity, though it is slightly more viscous.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a similar thickening agent and is often used in the same way as cornstarch.

• Allow the Japanese eggplant dish to cool to room temperature before storing.
• Transfer the cooled eggplant into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled eggplant in a freezer-safe container or a resealable plastic bag. Remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of its storage time.
• When ready to eat, thaw the frozen eggplant in the refrigerator overnight.
• Reheat the dish in a skillet over medium heat until warmed through. You may need to add a splash of vegetable oil or water to prevent sticking.
• Avoid reheating in the microwave as it may cause the eggplant to become mushy.
• If the sauce appears too thick after reheating, add a bit of soy sauce or water to achieve the desired consistency.

• For the stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the leftover Japanese eggplant in the skillet.
  4. Stir occasionally until the eggplant is heated through, about 5-7 minutes.
  5. If the sauce has thickened too much, add a splash of water or soy sauce to loosen it up.

• For the microwave method:

  1. Place the leftover Japanese eggplant in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the eggplant and check if it is heated through.
  5. If needed, continue heating in 30-second intervals until hot.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Japanese eggplant in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes.
  5. Check if the eggplant is heated through; if not, continue heating for an additional 5 minutes.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Japanese eggplant in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through.
  4. Check if the eggplant is heated through; if not, continue heating for an additional 2-3 minutes.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the eggplants and garlic.

• Spatula: A broad, flat utensil used for flipping and stirring the eggplants to ensure even cooking.

• Knife: A sharp tool used for slicing the Japanese eggplants and mincing the garlic.

• Cutting board: A durable board on which to safely slice the eggplants and mince the garlic.

• Small bowl: Used for mixing the soy sauce, mirin, sesame oil, and sugar to create the sauce.

• Measuring spoons: Used for accurately measuring the soy sauce, mirin, vegetable oil, sesame oil, and sugar.

• Measuring cup: Used for mixing the cornstarch with water to create a slurry for thickening the sauce.

• Mixing spoon: A spoon used for stirring the sauce and cornstarch mixture.

• Serving dish: A dish used to serve the cooked Japanese eggplants hot.

Pre-slice the eggplants: Slice the japanese eggplants in advance and store them in an airtight container in the fridge.

Mix the sauce ahead: Combine soy sauce, mirin, sesame oil, and sugar in a jar and refrigerate.

Use a garlic press: Mince the garlic quickly with a garlic press instead of chopping by hand.

Pre-mix cornstarch slurry: Prepare the cornstarch mixture and keep it ready to add when needed.

Cook in batches: If your skillet is small, cook the eggplants in batches to ensure even cooking.