Easy Teriyaki Japanese Eggplant
Get ready to enjoy this delicious glazed Teriyaki Eggplant recipe that can be prepared in no time! Tender eggplant and sweet teriyaki sauce are the perfect match!
Looking for more simple eggplant recipes? Try these 8 Easy Japanese Eggplant Recipes!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Teriyaki Eggplant Recipe:

How To Make Teriyaki Eggplant: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Coat eggplant pieces with potato starch and add them to a frying pan with hot oil.

Step 2
Pan fry for 2 minutes on each side until crispy.

Step 3
Transfer the eggplant pieces to a plate, clean the pan, add mirin, sugar, and soy sauce, and bring it to a boil.

Step 4
Turn on the heat to melt the sugar, then toss with the eggplants.

Lastly, serve on a serving plate and top with scallions.
Flavor Variations


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Leave a Rating!
I hope you enjoy this Teriyaki Eggplant! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Easy Teriyaki Japanese Eggplant

Equipment
- Large skillet
- Large bowl
Ingredients
Instructions
- Cut vegetables: Cut eggplant into bite-size pieces and chop the scallion.
- Toss with potato starch: Put eggplant cubes and potato starch into a large bowl and toss them using your hands.
- 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. Turn off the heat and place eggplant on a plate.
- Teriyaki sauce: Gently clean the frying pan, add mirin, sugar, and soy sauce, and bring it to a boil.
- Toss: 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
- Substitute: Potato starch can be substituted for corn starch or tapioca starch. Honey or maple syrup can be used instead of regular sugar.
- Cut the eggplant into evenly sized pieces to ensure even cooking.
- Eggplant tends to absorb oil easily. If you don’t want to consume too much oil, remove it from the eggplant with a kitchen towel before tossing it with teriyaki sauce. Also, opt for lighter oils such as olive oil or sesame oil.
Nutrition
This nutritional information is estimated and provided for general reference only.
Itโs very tasty but I am concerned of the amount of oil needed. The eggplants soaked up all the oil right away. Is there a way to cook it with less oil? I used half the sugar and added a teaspoon of rice vinegar.
Thank you for your comment, Inez! I totally get your concern about eggplants absorbing too much oil. Here’s a tip: try soaking the eggplants in salted water before cooking. Just mix 3 cups of water with 1 teaspoon of salt in a bowl, place the cut eggplant in it, let it soak for about 3 minutes, and then drain. I hope this helps!
It was a joy to eat.
Thank you, Tonny! I’m glad you liked it!