Receipt credit: Kitchen Stories
Ingredients:
- 2 large eggplants
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp water
- 2 tbsp teriyaki sauce
- 1 tsp sugar
- 1 scallion
- 2 tbsp oil
- 1 tbsp sesame oil
- rice
Method:
Peel the eggplant and cut off the ends. Bring water to a boil in a streamer. Put large pasta strainer over the boiling pot and add the eggplants to it. Close the lid of the boiling pot. Steam the eggplants over medium heat for approx. 18 mins until a knife slides easily through the eggplants.
Mix soy sauce, mirin, water, teriyaki sauce, sesame oil and sugar in a bowl. Cut scallion into fine rings. After steaming let the eggplants cool a bit and cut them in half lengthwise. Using a fork, open each piece several times like a book to create a large surface for the sauce later.
Heat oil in a non stick frying pan on high. Fry the eggplants on both sides until golden brown. If necessary add 1 more tbsp of oil.
Pour the sauce mixture over the eggplants in the pan and simmer until reduced enough to make the eggplants sticky and glossy. Add the scallion.
Arrange on a bed of steamed rice and serve.