Eggplant Unagi (Japanese-style glazed eggplant)

Step 1/4

• 2 eggplants

• peeler
• cutting board
• knife
• steamer

Peel the eggplants and cut off the ends. Bring water to a boil in a steamer (alternatively, in a wok with a bamboo steamer insert or simply in a pot with a steam rack and a lid). Steam the eggplants over medium heat for approx. 16–18 min., until a knife slides easily through the eggplants. Meanwhile, continue with the recipe.

Step 2/4

• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 tbsp water
• 2 tbsp teriyaki sauce
• 1 tsp sugar
• 1 scallion

• bowl (small)
• 2 forks

Mix soy sauce, mirin, water, teriyaki sauce and sugar in a small bowl. Cut scallion into fine rings. After steaming, let the eggplants cool a bit and cut them in half lengthwise. Using a fork, open each piece several times like a book to create a larger surface for the sauce later.

Step 3/4

• 2 tbsp oil

• nonstick pan
• spatula

Heat oil in a non-stick fry pan on high. Fry the eggplants on both sides until golden brown. If necessary, add 1 more tbsp of oil.

Step 4/4

• 1 tsp sesame seed
• rice (cooked, for serving)

Pour the sauce mixture over the eggplants in the pan and simmer until reduced enough to make the eggplants sticky and glossy. Arrange on a bed of steamed rice and serve with sesame seeds and scallions.

Enjoy your meal!