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 our favorite dishes.
The teriyaki sauce is sweet and salty and it goes well with eggplants!
- This recipe is for you if:
- You love teriyaki and Japanese cooking
- You are looking for an easy recipe with eggplant
- You are 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 are in the 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 it with corn starch or other types of starch.
🔪Instructions
Let's go over how to make it. You can also watch this video.
- 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 it as a rice bowl!
It gets oily so if you don't want to consume oil too much, remove extra oil on eggplant with a kitchen towel before tossing with teriyaki sauce.
Thanks for Stopping By
This is a super easy side dish. Please try making it when eggplant is in season.
I hope you will like this recipe.
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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📖 Recipe
Eggplant Teriyaki
Print Pin RateIngredients
- 3 Eggplant, medium size
- 1 tablespoon Potato Starch
- 1 Scallion
- Oil for cooking
Instructions
- Cut vegetables: Cut eggplant into bite-size pieces and chop the scallion.
- Toss with potato starch: Put eggplant and potato starch in a bowl and toss them.
- Pan-fry: Heat a frying pan on medium heat, add enough oil to cover the bottom, add eggplant, and pan-fry for 2 minutes on each side until golden brown.
- Teriyaki sauce: Turn off the heat, transfer them to a plate, gently clean the frying pan and add Teriyaki sauce then bring it to a boil.
- Put eggplant back: Turn the heat on low heat, let the sugar melt, put eggplant back, and toss well.
- Serve: Serve on a plate and top with scallions.
Video
Notes
- Eggplant will suck up the oil easily, so add oil occasionally.
- Use healthier oil like olive oil or sesame oil.
Nutrition
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