The Sauce.
1 cup of soy sauce
1/2 cup of mirin (sweet cooking sake)
1/2 cup of brown sugar
2 cloves of garlic, finely minced
1.5 teaspoons of sesame oil
1.5 teaspoons of toasted sesame seed
2 teaspoons of ginger, grated
1/2 a cup of water + 6 teaspoons of cornflour *for thickening later in the recipe*
The Eggplant.
2 Medium/Large Eggplant’s, cut vertically into eights roughly.
Cooking Salt
Neutral oil for cooking
The Garnish
Toasted sesame
Green Onion
Red Chilli
Start off by prepping your eggplant by cutting it down the middle in half, then in half again and so on till you have 8 segments of eggplant. Lay it out on a tray and salt the flesh generously and leave it to the side to leach out the excess water (this will help our eggplant absorb the marinade like a sponge)
Then we can get started on the sauce, simply add all of your ingredients to the sauce pan (except the cornflour slurry) and bring to the boil while stirring, reduce the heat and allow to simmer for around 5 minutes.
Once your sauce is finished it should be time to wipe away the salt and excess water off the eggplant. Do this with some paper towel or a clean tea towel, let sit for another 5/10 minutes then repeat (this is to make sure you get rid of most of the salt)
Allow your sauce to cool most of the way to room temperature, score all of you eggplant’s flesh leaving roughly 1 cm of flesh along the skin for support. then lay your eggplant out in a shallow dish and cover in the teriyaki sauce, allow to sit for 1 hour then flip and leave for another hour.
Then after that, pour your marinade back into the sauce pan and onto put it back on a low heat, once simmering add in your cornflour slurry and stir till smooth take it back off the heat and leave cover to the side. Then get a frying pan onto a medium heat with a teaspoon or so of oil and pan fry your eggplant starting on the flesh sides then finish on the skin side (cook till your eggplant has catches golden brown colour and its soft to the touch)
Finally serve on a bed of steamed rice of your choice, spoon some of your thickened sauce over the cooked eggplant, top with some toasted sesame, Green Onions and fresh red chilli, And Enjoy ✨
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