Grilled Eggplant Marinated in Shiso Leaves
ID: 3aa01935...
Fragrant grilled eggplant and refreshing shiso leaves marinated in a savory, spicy, and rich specialty sauce. It’s perfect as a side dish for rice, a snack for drinks, or a handy make-ahead side dish for summer.
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🍳 Cooking Flow
Boil the seasonings in a pot and add finely chopped long green onion to make the marinade. → Cut the eggplant, coat with sesame oil, and pan-fry until both sides are browned. → Layer the eggplant and shiso leaves alternately in a storage container, then pour the marinade over them. → Place plastic wrap directly on the surface and marinate in the refrigerator for at least 1 hour.
Cooking Steps
Brief Cooking Order
Boil the seasonings in a pot and add finely chopped long green onion to make the marinade. → Cut the eggplant, coat with sesame oil, and pan-fry until both sides are browned. → Layer the eggplant and shiso leaves alternately in a storage container, then pour the marinade over them. → Place plastic wrap directly on the surface and marinate in the refrigerator for at least 1 hour.
Introduction
Fragrant grilled eggplant and refreshing shiso leaves marinated in a savory, spicy, and rich specialty sauce. It’s perfect as a side dish for rice, a snack for drinks, or a handy make-ahead side dish for summer.
Step 1
In a pot, combine the soy sauce, mirin, sake, water, vinegar, sugar, dashi powder, doubanjiang, grated ginger, and grated garlic, and mix well.
Step 2
Place the pot over medium heat, and once boiling, let it simmer for about 30 seconds while being careful not to let it boil over. Then, remove from heat and let cool.
Step 3
Finely chop the long green onion and add it to the cooled marinade, stirring gently.
Step 4
Cut off the stems of the shiso leaves.
Step 5
Remove the stems from the eggplants and cut them into quarters lengthwise.
Ingredients List
Important Notes
💡 Boiling the marinade once helps evaporate the alcohol from the mirin and sake, resulting in a mellower flavor.
💡 Coating the eggplant with sesame oil before grilling eliminates the need for extra oil in the pan, keeps oil absorption low, and allows the eggplant to cook into a vibrant color.
💡 When placing in a container, pressing a sheet of plastic wrap directly onto the surface like a drop-lid ensures the flavors soak in evenly even with a small amount of marinade.
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