Only eggplant and eggs are needed! This dish is incredibly easy to make by simply stir-frying. The tender, melt-in-your-mouth eggplant and egg are coated in a savory Japanese-style sauce, making it a perfect accompaniment to rice. This is a budget-friendly and time-saving recipe with minimal ingredients.
Ingredients
Main Ingredients (2 servings)
- Eggplant 200g (2 medium)
- Eggs 3
- Mayonnaise 1 tbsp
- Vegetable Oil 1 tbsp
Seasonings
- [A] Water 100ml
- [A] Soy Sauce 1.5 tbsp
- [A] Sugar 0.5 tbsp
- [A] Vinegar 0.5 tbsp
- [A] Dashi Powder 0.5 tsp
- [A] Potato Starch 1 tsp
- Salt (to taste)
Steps
- Cut off the ends of the eggplant (200g / 2 medium) and slice them diagonally into large, elongated irregular pieces.
- Soak the cut eggplant in water for about 10 minutes to remove bitterness.
- Crack 3 eggs into a bowl, add 1 tbsp mayonnaise, and whisk until combined.
- In a separate bowl, mix 100ml water, 1.5 tbsp soy sauce, 0.5 tbsp sugar, 0.5 tbsp vinegar, 0.5 tsp dashi powder, and 1 tsp potato starch to create the ankake sauce.
- Drain the soaked eggplant in a colander and thoroughly pat dry.
- Place the dried eggplant in a frying pan and toss with 1 tbsp vegetable oil to coat evenly.
- Heat the pan over medium heat, place the eggplant skin-side down, and cook until browned. (Key Tip! Cooking skin-side down first helps maintain its color and prevents discoloration for a beautiful finish.)
- Cook for about 2 minutes until browned, then flip.
- Once browned and cooked through on the other side, season with a pinch of salt and transfer to a plate.
- Lightly oil the frying pan and heat over medium heat. Whisk the beaten eggs well before pouring them into the pan.
- Gently push the cooked edges of the egg towards the center, pouring the uncooked egg into the empty spaces. Cook until the eggs are semi-cooked. (Key Tip! Adding mayonnaise to the eggs creates a fluffy and tender texture. Pushing the cooked edges to the center ensures even cooking.)
- Turn off the heat and break the cooked egg into bite-sized pieces.
- Return the cooked eggplant to the frying pan and mix with the scrambled egg.
- Arrange the eggplant and egg mixture on a serving plate.
- Give the ankake sauce mixture a good stir and pour it into the frying pan.
- Heat while stirring until the sauce thickens. (Key Tip! Combining water, seasonings, and potato starch beforehand allows for a natural thickening that coats the ingredients well.)
- Pour the warm ankake sauce over the arranged eggplant and egg on the plate to finish. Enjoy!
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