I was talking about teriyaki with a friend of mine recently (yeah, my friends and I talk about weird things), and she was telling me that whenever she thinks of teriyaki, what comes to mind are thick pre-packaged sauces from the grocery store, or boring fast food places at the mall. I was totally saddened by that, and wanted to show her a really beautiful and tasty teriyaki dish.
This is a really simple recipe, with few ingredients, but it is delicious as a side or even served as a main dish with steamed rice.
**Feel free to click on the red links for photo references**
Recipe makes approx. 2 servings (uses 2 eggplants)
- 2 Chinese eggplant (Japanese eggplant works as well, but Chinese has thinner skin)
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1 1/2 tbsp brown sugar
- 1 clove of garlic, grated
- 1/2 tsp ginger, grated
- Green onion (garnish)
- Sesame seeds (garnish) (optional)
- Preheat oven – set to broil
- Slice eggplants in half, lengthways and score flesh in a crosshatch pattern. Drizzle 1/2 tbsp of olive oil on each half.
- Mix together soy sauce, mirin, brown sugar, garlic and ginger. Using a spoon or a brush, spread this teriyaki sauce over each eggplant (only about half the sauce should be used)
- Put the eggplant in the oven for 45 minutes. Every 10 minutes, add more sauce to the eggplant (almost like basting).
- Once the eggplant is ready, garnish with toasted sesame seeds and/or sliced green onion. serve on its own, or with rice. I like to take leftover sauce from the oven tray and pour it over the eggplant. Enjoy 🙂