Name: Grilled and Marinated Eggplant
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Eggplant 5 pcs (400g); [A] Water 400ml; [A] Dashi Pack 1 bag; [B] Soy Sauce 50ml; [B] Mirin (Sweet Rice Wine) 50ml; [B] Sugar 1 tsp; [B] Ginger (grated) 10-15g; Vegetable Oil 1 tbsp +

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Original: English

Grilled and Marinated Eggplant

by 食事処さくらの料理教室

Perfect for hot summer days, this grilled and marinated eggplant dish becomes exceptionally delicious with just one simple step. Learn the secret to achieving a melt-in-your-mouth texture with minimal oil and a star-worthy dish made with our special sauce. We'll even show you how to repurpose the leftover sauce, making this a versatile staple that's perfect for meal prep and incredibly satisfying.

Ingredients

Scale:

Main Ingredients (2 servings)

Eggplant 5 pcs (400g)

Steps

In a small pot, combine 400ml water and 1 dashi pack, and let soak for 10 minutes. This soaking step maximizes the umami from the kombu.
🕒 01:00
Trim the very end of the eggplant stems and remove the tough part with the tip of a knife.
🕒 03:29
Wrap each eggplant individually with plastic wrap.
🕒 04:08
Pierce the eggplant a few times with the tip of a knife or a toothpick. This is crucial to prevent bursting during microwave heating.
🕒 05:08
Place the eggplant in a microwave-safe container and heat for 5 minutes at 600W.
🕒 05:54
After microwaving, continue heating for an additional 1 minute at a time until the eggplant becomes soft and pliable. Thoroughly heating the eggplant until it's melt-in-your-mouth is the key to a perfect result without failure.
🕒 07:49
Place the soaked dashi in a pot over low heat.
🕒 06:44
Once boiling, reduce the heat to low and simmer gently for 10 minutes, allowing it to just bubble slightly. Simmering slowly over low heat extracts the umami thoroughly and prevents bitterness.
🕒 07:23
Remove the dashi pack. Measure the resulting dashi to 300ml, adding water if necessary. Accurately measuring at this stage ensures the sauce's flavor remains consistent.
🕒 09:29
Return the measured dashi to the pot.
🕒 10:23
Add 50ml soy sauce, 50ml mirin (sweet rice wine), 1 tsp sugar, and 10-15g grated ginger to the pot and bring to a boil once.
🕒 10:47
Cut the microwaved eggplant in half lengthwise, and make a cut only on one side.
🕒 12:20
Lay the eggplant pieces on their sides and cut them into bite-sized pieces. Making cuts in the tender eggplant after microwaving allows the flavors to penetrate more easily.
🕒 13:33
Heat a frying pan over medium-low heat and add 1 tbsp+ vegetable oil.
🕒 14:42
Once the oil is warm, place the eggplant in the pan cut-side down.
🕒 15:35
Stir-fry the eggplant, coating it with oil, until the surfaces are lightly browned. Pan-frying after microwaving prevents the eggplant from absorbing too much oil, resulting in a crispy texture without being greasy.
🕒 16:10
Remove the browned eggplant one by one into a container, draining off excess oil. Remaining oil in the container can make the dish greasy, so transfer carefully.
🕒 18:29
While still hot, generously pour the special sauce over the eggplant.
🕒 19:29
Prepare a bath with ice and water in a tray, and place the container in it to cool thoroughly. Marinating for a full day will allow the flavors to soak in, resulting in the most delicious taste.
🕒 20:24
Arrange the cooled eggplant in a serving dish and generously ladle more sauce over it.
🕒 22:07