A satisfying home-style meal recipe created by Chef Wakiya during his training days. Despite using simple ingredients like eggplant, scallions, and ginger, this dish is incredibly delicious and pairs perfectly with rice. The fragrant ginger aroma whets your appetite, making it a go-to recipe for when you need an extra dish.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3 pcs
- Scallion 1 pc
- Ginger 2 tbsp
Seasonings
- [A] Sugar 2 tbsp
- [A] Soy Sauce 5 tbsp
- [A] Vinegar 1 tbsp
- [A] Pepper a pinch
- White Sesame Oil 1 tbsp+
- Salt a pinch
- Sesame Oil (to taste)
Steps
- Cut the white part of 1 scallion into 5cm long batons.
- Trim the stems of 3 eggplants and slice them about 5mm thick.
- In a bowl, combine 2 tbsp sugar, 5 tbsp soy sauce, 1 tbsp vinegar, and a pinch of pepper. Mix well to create the seasoning sauce.
- Heat 1 tbsp+ of white sesame oil in a frying pan over medium heat.
- Arrange the eggplant slices in the frying pan, cover with a lid, and steam-fry over medium heat for about 2.5 minutes.
- Flip the eggplant, cover again, and steam-fry for another 2.5 minutes. Once both sides are browned, remove from the pan.
- In the same frying pan, add the cut scallions, a little white sesame oil, and a pinch of salt. Stir-fry until softened.
- Once the scallions are softened, add 2 tbsp of ginger and stir-fry until fragrant.
- Return the browned eggplant to the frying pan and increase the heat to high.
- Pour the seasoning sauce around the edges of the pan. Toss to coat the eggplant and scallions evenly.
- Finish by drizzling sesame oil (to taste) over everything. Stir to combine and serve.
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