Eggplant Namul (Soaked Grilled Eggplant)
ID: 44968b59...
This dish features eggplant seared to a fragrant finish with minimal oil, then soaked in a rich, savory marinade made from mentsuyu (noodle soup base), yakiniku sauce, and vinegar. Garnished with shiso leaves and ginger for a refreshing, delicious result.
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🍳 Cooking Flow
Cut the eggplant in half, score the surface, soak in salt water for 5 minutes to remove bitterness, and pat dry. → Coat the eggplant in sesame oil, arrange in a frying pan, and sear both sides over medium heat until fragrant. → Whisk together mentsuyu, yakiniku sauce, vinegar, and chili pepper to create the marinade. → Soak the hot, seared eggplant in the marinade, then top with ginger, shiso leaves, and toasted sesame seeds.
Cooking Steps
Brief Cooking Order
Cut the eggplant in half, score the surface, soak in salt water for 5 minutes to remove bitterness, and pat dry. → Coat the eggplant in sesame oil, arrange in a frying pan, and sear both sides over medium heat until fragrant. → Whisk together mentsuyu, yakiniku sauce, vinegar, and chili pepper to create the marinade. → Soak the hot, seared eggplant in the marinade, then top with ginger, shiso leaves, and toasted sesame seeds.
Introduction
This dish features eggplant seared to a fragrant finish with minimal oil, then soaked in a rich, savory marinade made from mentsuyu (noodle soup base), yakiniku sauce, and vinegar. Garnished with shiso leaves and ginger for a refreshing, delicious result.
Step 1
Cut off the stems of the eggplants.
Step 2
Cut the eggplants in half lengthwise, and make shallow cross-hatch scores on both the skin and the flesh.
Step 3
Fill a bowl with water and add salt (1/2 tsp) to create salt water.
Step 4
Place the eggplants in the salt water and soak for 5 minutes to remove any bitterness.
Step 5
Rinse the shiso leaves quickly and pat them dry with a paper towel.
Ingredients List
Important Notes
Scoring the eggplant beforehand allows it to cook faster and makes it easier for the marinade to soak in. 💡
Coating the eggplant directly with sesame oil before cooking allows it to sear beautifully using very little oil without needing extra in the pan. 🔥
Soaking the eggplant while it's still hot allows the flavors to deeply penetrate as it cools, making it much more delicious. ⚠️
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