1. Crispy Deep-fried Eggplant Sandwiches
Ingredients (for 3 servings)
・9 oz (255g) Eggplant
・2-3 tbsp Flour
・Oil for frying
・4.6 oz (130g) Ground pork
・1.7 oz (50g) Onion
・1/2 tbsp Sake☆
・1/2 tbsp Soy sauce☆
・1/2 tbsp Sesame oil☆
・1 tsp Grated ginger☆
・1/2 tsp Chicken stock powder☆
・A pinch of Salt and pepper☆
Tempura batter
・2.5 oz (70g) Flour★
・0.4 cup (100ml) Cold water★
・1/2 Beaten egg★
Sauce
・1.5 tbsp Soy sauce◇
・1 tbsp Sugar◇
・1 tbsp Rice vinegar◇
・2 tsp Sesame oil◇
・1 tsp Sake◇
・1 tsp Honey◇
・2-3 tbsp Minced green onion◇
・1-2 tsp Minced garlic◇
・1-2 tsp Minced ginger◇
Direction
1. Mince onion. In a bowl, mix ground meat, onion, and ☆ until sticky.
2. Cut eggplant into thin rounds and dust both sides with flour.
3. Put the meat between two eggplant slices.
4. Make tempura batter by mixing ★. Dip eggplant sandwiches in tempura batter and deep fry in oil. (2-3 minutes on each side.)
5. Mix ◇ in a bowl to make sauce. If desired, microwave for a minute or so to sweeten the green onions. Eat fried eggplant with sauce.
2. Dengaku Eggplant (Miso-Glazed Eggplant)
Ingredients (for 2 servings)
・6 oz (170g) Eggplant
・2 tsp Oil
・2 tbsp Water
・1.5 tbsp Miso paste☆
・1.5 tbsp Sugar☆
・1 tbsp Brown sugar☆
・1 tbsp Sake☆
・1 tbsp Water☆
Topping
・Shiso leaves
Direction
1. Cut eggplant in half lengthwise. Make an incision in the cross section (please watch YouTube video.)
2. Put the ☆ in a frying pan or small pot and dissolve the miso. Simmer until thickened.
3. Oil the pan. Place the eggplant cross section down and allow it to soak up the oil evenly. Add water, cover and cook over medium heat for about 4 minutes.
4. When the water is gone, try to pinch the eggplant with chopsticks. When the eggplant is tender, it is done. Finish by putting miso on eggplant.
3. Karaage Eggplant
Ingredients (for 2 servings)
・6 oz (170g) Eggplant
・1.5 tbsp Soy sauce☆
・1.5 tbsp Mirin☆
・1 tsp Garlic powder☆
・A pinch of MSG☆
・5-6 tbsp Potato starch
・Oil for frying
Direction
1. Cut eggplant into long, thin strips. Mix ☆ in a bowl, add eggplant and rub in.
2. When the eggplant is slightly wilted and the flavor is absorbed, coat it thickly with potato starch.
3. Fry in oil for 2 minutes on each side until golden brown.
4. Stir-fried Eggplant & Chicken
Ingredients (for 2 servings)
・4.2 oz (120g) Eggplant
・3.5 oz (100g) Chicken
・A pinch of Salt and pepper
・1-2 tbsp Potato starch
・1-2 tbsp Oil
・1 oz (30g) Bell pepper
・1 oz (30g) Onion
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tbsp Oyster sauce☆
・1/2 tsp Chicken stock powder☆
・1/2 tsp Sugar☆
Direction
1. Cut all the ingredients into bite-sized pieces. Sprinkle chicken with salt and pepper and coat with potato starch.
2. Oil the pan, and fry chicken for 2-3 minutes on each side. Take out once.
3. Stir-fry vegetables, and when eggplant is soft, return the chicken. Add sauce ☆ and stir to combine.
5. Braised Eggplant
Ingredients (for 2-3 servings)
・9 oz (255g) Eggplant
・2 tbsp Sesame oil (or your favorite oil)
・Ginger slices
・0.6 cup (150ml) Water☆
・3.5 tbsp Mirin☆
・1.5 tbsp Soy sauce☆
・1 tbsp Sake☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
Topping
・Myoga ginger
・Shiso leaves
Direction
1. Cut eggplant into easy-to-eat pieces. Make a lattice cut in the eggplant. Shred ginger.
2. Oil the pan and put ginger. Spread ginger evenly. Grill the eggplant slightly on both sides, allowing both sides to soak up the oil.
3. Mix ☆ in a bowl, and add it to the pan. Cook over medium heat until liquid is reduced. Turn over halfway through.
6. Yakiniku-style Eggplant
Ingredients (for 2 servings)
・6 oz (170g) Eggplant
・2 tsp Sesame oil or Vegetable oil
・2 tsp Soy sauce☆
・2 tsp Mirin☆
・1 tsp Rice vinegar☆
・1 tsp Sugar☆
・1 tsp Sesame oil☆
・1/2 tsp Chicken stock powder☆
・1/3 tsp Grated garlic☆
・1/3 tsp Grated ginger☆
Topping
・Egg yolk
・Minced green onion
・White sesame seeds
Direction
1. Cut eggplant into long, thin strips. Stir-fry with oil until soft. Turn off the heat once.
2. Mix ★ in a bowl, and add it to the pan. Cook over medium heat until liquid is almost gone. Stir to allow the flavors to soak in throughout the eggplant.
3. Place on a plate and top with yolk, if desired, and sprinkle with green onion and sesame seeds.
