Eggplant Nanban-zuke (Marinated Eggplant)
ID: 420f9649...
This is an easy recipe for Eggplant Nanban-zuke that can be made in a single frying pan without deep-frying. The silky eggplant pairs perfectly with the sweet and sour Nanban sauce and the crunch of fresh onions; it is even more delicious when chilled.
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🍳 Cooking Flow
Slice the onion and pour the heated marinade over it to let it meld. → Cut the eggplant into bite-sized wedges, place them in a plastic bag, and coat them thoroughly with potato starch. → Heat oil in a pan, place the eggplant skin-side down, and pan-fry until cooked through. → Add the hot eggplant and chili pepper to the marinade and toss well. → Let it cool in the refrigerator for about 1 hour to allow the flavors to soak in.
Cooking Steps
Brief Cooking Order
Slice the onion and pour the heated marinade over it to let it meld. → Cut the eggplant into bite-sized wedges, place them in a plastic bag, and coat them thoroughly with potato starch. → Heat oil in a pan, place the eggplant skin-side down, and pan-fry until cooked through. → Add the hot eggplant and chili pepper to the marinade and toss well. → Let it cool in the refrigerator for about 1 hour to allow the flavors to soak in.
Introduction
This is an easy recipe for Eggplant Nanban-zuke that can be made in a single frying pan without deep-frying. The silky eggplant pairs perfectly with the sweet and sour Nanban sauce and the crunch of fresh onions; it is even more delicious when chilled.
Step 1
Thinly slice the onion and place it in a bowl.
Step 2
Add water, sugar, and dashi powder to a small saucepan and bring to a simmer.
Step 3
Add soy sauce and vinegar, heat until just before boiling, then turn off the heat.
Step 4
Pour the prepared hot marinade directly over the sliced onions and mix well to incorporate.
Step 5
Remove the stems from the eggplant and cut into easy-to-eat wedges.
Ingredients List
Important Notes
Starting to cook the eggplant skin-side down ensures the signature beautiful purple color is maintained. ✨
Pouring the hot marinade over the onions helps remove the sharp bite of the raw onion, making them easier to eat. 💡
Adding the piping hot eggplant directly into the marinade helps the flavors penetrate deep into the pieces. ⚠️
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