This dish is just as delicious warm as it is chilled the next day, making it perfect for meal prep.
It’s based on a recipe my mom used to make, but I gave it a little personal twist!
Ingredients
| Eggplants | 2 |
| Oil | for deep-frying |
| 【for the sauce】 | |
| Soy sauce | 4 tbsp |
| Mirin | 4 tbsp |
| Vinegar | 2 tbsp |
| Brown sugar (or white sugar is fine) | 1.5 tbsp |
| Grated garlic (or garlic paste) | 1 tsp |
| Doubanjiang (spicy bean paste) | 1 tsp |
| Bonito flakes (katsuobushi) | Optional topping |
How to Make
1⃣ Cut off the stems and slice the eggplants into 1 cm (½ inch) thick rounds.
Place them in a bowl of water and let them soak for about 3 minutes to remove bitterness.
2⃣ While the eggplants are soaking, combine all the sauce ingredients in a frying pan or saucepan.
Bring it to a gentle boil over medium heat, then turn off the heat and set aside.
3⃣ Drain the eggplants and pat each piece dry carefully with paper towels.
(This helps prevent oil splatter when frying.)
4⃣ Heat oil to about 180°C (350°F). Fry the eggplants for about 2 minutes — 1 minute on each side — until lightly golden.
5⃣ Place the fried eggplants directly into the sauce and let them soak for about 5 minutes.
Top with bonito flakes if desired, and serve!
I love serving this dish with freshly steamed white rice and something light like grilled chicken on the side.
The rich flavor of the eggplants and the tangy-sweet sauce soak beautifully into the rice — I always end up eating more than I planned!
If this looks tasty, share it on Twitter/X!
I’d be thrilled if you tag me when you try it — I’d love to see your creations!
