This eggplant teriyaki is ready in 10 minutes! Coat with potato starch, pan fry and toss with a sweet teriyaki sauce and it will be a tasty side dish.
The season of eggplant is from June to September. During a hot summer, this is one of my favorite dish.
The teriyaki sauce is sweet and salty and it goes well with eggplants!
Recommend this recipe for
- Someone who love teriyaki and Japanese cooking
- Someone who is looking for an easy recipe with eggplant
- Someone who is looking for an easy side dish recipe
All right, Let me show you how to make this teriyaki dish so let's get started!
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Cooking with oil is good
The purple skin of eggplant has a miracle power. It contains an antioxidant called Nasnin, a kind of Polyphenol.
Nasnin is a water-soluble element and will flow out when boiled. But cooking with oil like stir fry or fry is able to absorb it efficiently. So this recipe is good for Nasnin!
📋 Ingredients
Here are the ingredients(amounts is in recipe card below).
- Vegetables >> Eggplant, scallion
- Seasoning >> Mirin, sugar and soy sauce
- Potato starch
We use 3 medium size eggplants or 2 large size eggplants.
If you don't have potato starch, you can substitute with corn starch or other type of starch.
🔪Step by step instructions
Let's go over how to make it.
- Cut vegetables >> Cut eggplant into bite-size pieces and chop scallion.
- Toss with potato starch >> Put eggplant and potato starch in a bowl and toss them using your hands.
- Put in a frying pan >> Heat a frying pan on medium heat, add enough oil to cover the bottom and put eggplant.
- Pan fry >> Pan fry for 2 minutes on each side until golden brown. If you run out of oil, add it each time.
- Teriyaki sauce >> Turn off the heat, transfer them on a plate, gently clean the frying pan and add mirin, sugar and soy sauce and bring it to a boil.
- Toss with sauce >> Turn the heat back on low heat, let the sugar melt, put eggplant back and toss well.
Lastly, serve on a plate and top with scallions.
It is sweet and salty, so go well with Japanese sticky rice. My favorite way to eat is to put it on rice and serve as a rice bowl!
It gets oily so if you don't want to consume oil too much, remove extra oil on eggplant with kitchen towel before tossing with teriyaki sauce.
Thanks for Stopping By
This is super easy side dish. Please try making it when eggplant is in season.
I hope you will like this recipe.
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Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
Print📖 Recipe
Eggplant Teriyaki
- Prep Time: 3
- Cook Time: 5
- Total Time: 8 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Pan fry
- Cuisine: Japanese
- Diet: Vegan
Description
This eggplant teriyaki is ready in 10 minutes! Coat with potato starch, pan fry and toss with a sweet teriyaki sauce and it will be a tasty side dish.
Ingredients
- 3 Eggplant(medium size)
- 1 tablespoon Potato Starch
- A 2 tablespoon Mirin
- A 2 teaspoon Sugar
- A 1 tablespoon Soy Sauce
- 1 Scallion
- Oil for cooking
Instructions
- Cut eggplant into bite-size pieces and chop scallion
- Put eggplant and potato starch in a bowl and toss them
- Heat a frying pan on medium heat, add enough oil to cover the bottom and put eggplant
- Pan fry for 2 minutes on each side until golden brown
- Turn off the heat, transfer them on a plate, gently clean the frying pan and add ingredients A then bring it to a boil
- Turn the heat back on low heat, let the sugar melt, put eggplant back and toss well
- Serve on a plate and top with scallions
Notes
- Eggplant will suck up the oil easily, so add oil occasionally
- Use healthier oil like olive oil or sesame oil.
Keywords: eggplant teriyaki
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