Name: Braised Eggplant
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3-4 servings
Cuisine: Chinese Cuisine
Ingredients: Eggplant 4-6; Ground Pork 200g; Ginger 1 piece (for broth); Green Onion (green part) approx. 5cm (for broth); Egg 1; Perilla Leaves (Shiso) to taste; [A] Ginger 2 pieces (for stir-frying); [A] Toasted Sesame Oil 2 tbsp; [A] Sugar 4+ tbsp; [A] Ground Meat Broth 200cc; [A] Soy Sauce 3 tbsp; [B] Ground Meat Broth 250cc; [B] Soy Sauce 2 tbsp; [B] Mirin (Sweet Rice Wine) 1 tbsp; [B] Cooking Sake (Rice Wine) 1 tbsp; [B] Black Pepper a pinch; [B] Potato Starch slurry 1 tbsp; [B] Sesame Oil 1 tbsp; Sugar for scrambled egg 1 tsp

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Original: English

Braised Eggplant

by Wakiya YujiのYUJI CHANNEL

A must-try "Savory-Sweet Braised Eggplant" recipe taught by a Chinese cuisine pro。 The rich flavor from the ground meat broth perfectly balances the savory-sweet taste of eggplant, making it a dish everyone from kids to adults will love. It's ideal for meal prep and bento boxes, as it tastes great even when cold. Top with scrambled egg and perilla leaves for a colorful and nutritious boost.

Steps

Remove the stem from the eggplant.
🕒 01:36
Peel the skin of the eggplant in strips using a peeler.
🕒 01:55
Cut the eggplant into approx. 1.5cm thick pieces. (Key Tip!) Eggplant shrinks considerably when cooked, so cutting them slightly larger is key.
🕒 02:23
Add a generous amount of oil to a frying pan and heat over high heat.
🕒 02:49
Add the cut eggplant to the heated pan and sear on both sides over high heat until golden brown.
🕒 03:05
Once golden brown all over, remove the eggplant from the pan.
🕒 04:03
Add 500cc water to the frying pan and break up about 1/4 of the ground pork into it.
🕒 04:11
Add 1 piece of ginger and approx. 5cm of green onion (green part) and bring to a simmer over medium heat.
🕒 04:54
Once boiling, reduce heat and simmer for 15-20 minutes, skimming off any scum. (Key Tip!) The indicator is when all the ground meat floats to the surface.
🕒 05:19
After simmering, strain the ground meat broth through a colander lined with paper towels.
🕒 07:12
In a separate bowl, whisk 1 egg and add 1 tsp sugar, then mix well.
🕒 07:54
Stir-fry in a frying pan while mixing with chopsticks to create crumbly scrambled egg.
🕒 08:10
Finely chop 2 pieces of ginger. (Key Tip!) Chop coarsely to retain texture.
🕒 05:40
Add 2 tbsp toasted sesame oil to a frying pan and stir-fry the coarsely chopped 2 pieces of ginger until fragrant.
🕒 08:48
Once fragrant, add 4+ tbsp sugar and cook, stirring, until it melts and turns a light brown.
🕒 09:15
Remove from heat temporarily, then add 200cc of the prepared ground meat broth and 3 tbsp soy sauce, and return to heat. (Key Tip!) Remove from heat before adding to prevent splattering.
🕒 10:13
Once boiling, add the seared eggplant, cover, and simmer over high heat for 5-6 minutes.
🕒 11:21
Turn off the heat and let it rest for a moment to allow the eggplant to absorb the sauce. (Key Tip!) This will create a thick coating that adheres well to the eggplant.
🕒 12:07
In a separate frying pan, add the remaining ground pork and cook until it changes color.
🕒 12:44
Add the ground meat used for the broth and stir-fry together.
🕒 13:12
Add 250cc of the prepared ground meat broth, 2 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp cooking sake (rice wine), and a pinch of black pepper.
🕒 13:38
Add 1 tbsp potato starch slurry to thicken.
🕒 15:07
Finish by adding 1 tbsp sesame oil and mixing to complete the ground meat sauce.
🕒 15:21
Plate the savory-sweet braised eggplant.
🕒 15:39
Pour the ground meat sauce over the eggplant.
🕒 15:59
Top with the scrambled egg.
🕒 16:09
Tear the perilla leaves by hand and scatter them over the top to finish. (Key Tip!) Tearing just before serving enhances their aroma and adds a refreshing touch.
🕒 16:21