Grilled Eggplant Marinated in Shiso Leaves
ID: e61eae72...
This dish features fragrant grilled eggplant and refreshing shiso leaves marinated in a savory, slightly spicy special sauce. It is perfect as a side dish for rice or an appetizer for beer, and it is so delicious you won't be able to put your chopsticks down.
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🍳 Cooking Flow
Combine the marinade ingredients in a pot, bring to a boil, add the green onion, and let cool to room temperature. → Cut the eggplant into 4 wedges lengthwise and coat evenly with sesame oil. → In a frying pan, grill the eggplant over medium heat until fragrant and nicely browned. → Layer the eggplant and shiso leaves alternately in a storage container and pour the marinade over them. → Place plastic wrap directly onto the surface of the ingredients and chill in the refrigerator for at least 1 hour.
Cooking Steps
Brief Cooking Order
Combine the marinade ingredients in a pot, bring to a boil, add the green onion, and let cool to room temperature. → Cut the eggplant into 4 wedges lengthwise and coat evenly with sesame oil. → In a frying pan, grill the eggplant over medium heat until fragrant and nicely browned. → Layer the eggplant and shiso leaves alternately in a storage container and pour the marinade over them. → Place plastic wrap directly onto the surface of the ingredients and chill in the refrigerator for at least 1 hour.
Introduction
This dish features fragrant grilled eggplant and refreshing shiso leaves marinated in a savory, slightly spicy special sauce. It is perfect as a side dish for rice or an appetizer for beer, and it is so delicious you won't be able to put your chopsticks down.
Step 1
Combine soy sauce, mirin, sake, water, vinegar, sugar, dashi powder, doubanjiang, grated ginger, and grated garlic in a pot and mix well.
Step 2
Place the pot over medium heat, bring to a boil, and simmer for about 30 seconds to evaporate the alcohol, then turn off the heat and let it cool to room temperature.
Step 3
Finely chop the green onion and add it to the cooled marinade, mixing lightly.
Step 4
Remove the stems from the shiso leaves. Remove the calyx from the eggplants and cut them into 4 wedges lengthwise.
Step 5
Place the cut eggplants in a bowl with the sesame oil and toss well to coat evenly.
Ingredients List
Important Notes
⚠️ When bringing the sauce to a boil to evaporate the alcohol, be careful with the heat as it can easily boil over.
💡 By coating the eggplant with sesame oil before grilling, it will brown beautifully and finish juicy even with a small amount of oil.
💡 By placing plastic wrap directly against the surface (drop-lid style), the flavors will soak evenly into the ingredients even with a smaller amount of marinade.
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