This recipe for 'Tender Eggplant and Chikuwa' is incredibly easy to make in a single pan, making it a budget-friendly option. The fragrant pan-fried eggplant and flavorful chikuwa are a perfect match for both rice and drinks. The flavors soak in quickly, creating a wonderfully tender texture. This is a highly recommended dish for busy days.
Ingredients
Main Ingredients (2 servings)
- 2 Medium Eggplants (250g)
- 3 Chikuwa (Fish Cakes)
- 1.5 tbsp Vegetable Oil
- A pinch of Chopped Green Onion
Seasonings
- [A] 150ml Water
- [A] 1 tbsp Mirin (Sweet Rice Wine)
- [A] 1 tbsp Soy Sauce
- [A] 1 tbsp Sugar
- [A] 1 tsp Dashi Powder
Steps
- Cut off the stems of 2 medium eggplants (250g), cut them in half lengthwise, and then slice into 1cm wide strips.
- Soak the sliced eggplant in water for about 5-10 minutes to remove bitterness.
- Cut 3 chikuwa in half lengthwise.
- In a bowl, combine 150ml water, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Sugar, and 1 tsp Dashi Powder. Mix well.
- Drain the soaked eggplant in a colander.
- Place the drained eggplant in a frying pan and add 1.5 tbsp Vegetable Oil. Coat the eggplant evenly.
- Arrange the eggplant in the frying pan with the skin side down and heat over medium heat.
- Flip the eggplant occasionally and pan-fry for about 4 minutes until softened.
- Pour the prepared sauce mixture over the pan-fried eggplant.
- Add the chikuwa and bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for about 4 minutes until the liquid is reduced by about half to two-thirds. (Key Tip!) This allows the flavors to soak in quickly and makes the eggplant wonderfully tender.
- Transfer to a serving plate and drizzle with any remaining sauce from the pan.
- Garnish with a pinch of chopped green onion and serve.
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