Marinated Grilled Eggplant
Photographed by TAKAHIRO IMASHIMIZU
Does not include time needed to cool the marinade and marinate the eggplant.
Ingredients (Serves 2)
- 2 eggplantNote
Usually, Japanese eggplants are about 13-15 cm, 100 g, and deep purple.
- 2 myoga gingerNote
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite . Often used for garnish.
- Chili pepper, as neededNote
The spiciest chili pepper dried, then crushed into powder.
- 200 ml dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly kombu kelp and bonito flakes.
- 2 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 tbsp usukuchi soy sauceNote
Popular soy-sauce originating in Kansai region. Light-colored, yet salty. Good for keeping the raw taste and color of the ingredients.
- A pinch of salt
- 200 ml dashi
- Vegetable oil
Remove the stems and cut the eggplant lengthwise into 2-3 mm slices. Lightly rinse and pat dry with a paper towel.
Cut the myoga into thin shreds.
Put A in a pot and heat. When it starts to bubble, pour into a shallow pan and cool.
Pour 1 tablespoon of vegetable oil into a frying pan and place over medium heat. Lay the eggplant slices in the frying pan so that they don't overlap and fry till aromatic.
Turn over the slices, sprinkle with a small amount of chili pepper and one tablespoon of sake. Cover and steam for about 30 seconds.
Marinate the eggplant in the cooled marinade for at least 15 minutes. Fry the remaining eggplant slices in the same way and add to the marinade.
Marinating the eggplant while it is hot allows the flavor to seep in.
Arrange the marinated eggplant in a dish, garnish with myoga ginger and pour the marinade over it. Sprinkle chili pepper to taste.