Melty Pan-Seared Eggplant
ID: 3d851c7f...
A delicious and addictive eggplant dish that is easy to make by simply slicing and pan-searing. Coating the eggplant in potato starch ensures it absorbs the sauce perfectly and gives it a soft, melt-in-your-mouth texture.
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🍳 Cooking Flow
Cut the eggplant into 1cm-wide strips and soak in salt water for 5 minutes to remove bitterness. → Whisk together soy sauce, mirin, sake, honey, and grated ginger to make the sauce. → Pat the eggplant completely dry and coat evenly with potato starch. → Heat oil in a frying pan, arrange the eggplant, and sear over medium heat until both sides are browned. → Pour in the sauce to coat, then finish by quickly tossing in the vinegar and toasted sesame seeds.
Cooking Steps
Brief Cooking Order
Cut the eggplant into 1cm-wide strips and soak in salt water for 5 minutes to remove bitterness. → Whisk together soy sauce, mirin, sake, honey, and grated ginger to make the sauce. → Pat the eggplant completely dry and coat evenly with potato starch. → Heat oil in a frying pan, arrange the eggplant, and sear over medium heat until both sides are browned. → Pour in the sauce to coat, then finish by quickly tossing in the vinegar and toasted sesame seeds.
Introduction
A delicious and addictive eggplant dish that is easy to make by simply slicing and pan-searing. Coating the eggplant in potato starch ensures it absorbs the sauce perfectly and gives it a soft, melt-in-your-mouth texture.
Step 1
Cut off the stems of the eggplants and cut them lengthwise into 1cm-wide strips.
Step 2
Mix water and 1 teaspoon of salt in a bowl to create salt water. Add the cut eggplant and soak for about 5 minutes to remove bitterness.
Step 3
Make the sauce. In a separate bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, 2 teaspoons of honey, and 1 teaspoon of grated ginger. (Vinegar and sesame seeds will be added later.)
Step 4
Remove the eggplant from the salt water and pat dry thoroughly with paper towels.
Step 5
Return the dried eggplant to a bowl, add 1.5 tablespoons of potato starch, and coat evenly.
Ingredients List
Important Notes
💡 Soaking the eggplant in salt water not only removes bitterness and prevents discoloration but also prevents it from absorbing too much oil during cooking.
✨ Coating with potato starch thickens the sauce and ensures the eggplant is well-seasoned. Please make sure to wipe the eggplant dry before coating.
⚠️ Adding vinegar to the sauce from the beginning will cause the acidity to evaporate. Add it at the very end to keep the finish refreshing.
🍳 If the eggplant doesn't fit in the pan at once, cook in two batches and return everything to the pan before adding the sauce.
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