spicy japanese eggplant recipe

Turn and cook until deeply browned on the bottom and tender. I love this dish. Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes. Reduce heat and cook for 5-6 additional minutes until sauce has thickened. pretty good. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. If you are cooking this for someone who can't have gluten, it will be important to choose your soy sauce carefully as most has a significant amount of gluten in it. Makes a hearty meal. Remove from heat and top with scallion greens before serving. It was super yummy! Togarashi spice blend is available at Asian markets. I served it over a bowl of rice. Anonymous Rating: Unrated 12/22/2010. 1 1/2 pounds large Japanese eggplants, cut crosswise 1 inch thick. A slow cooker can can take your comfort food to the next level. Plus it is so easy! Made this over the weekend, it was really easy and VERY tasty, enjoyed the spice level that the peppers brought. Lightly sprinkle the eggplants on both sides with togarashi. Advertisement. Eggplant Unagi Donburi. If I were to make it again, I'd add the sauce a bit at a time to taste. Great weeknight dinner! The delicate flavor of Asian eggplant goes nicely with the … —Vicky | Things I Made Today. For this recipe, you’ll need Japanese eggplant, which is a long, slender eggplant that’s used frequently in Asian cooking. Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve. it is basically sweet and sour eggplant.if you don't want sweet and sour. Will definitely bookmark and make again. I did have to add some water, as when I added the sauce to the pan, it must have been too hot and it cooked off super quickly and had a corn starch residue -- which worked just fine. All Rights Reserved. While it pairs very well with fish (we had it with salmon), it can really be a side to just about anything. Love the spicy kick and the asian flavors. https://food52.com/recipes/31268-japanese-eggplant-with-ginger-and-scallions https://food52.com/recipes/31268-japanese-eggplant-with-ginger-and-scallions I doubled the sauce ingredients (next time would not double the cornstarch as it came out a bit thick) and added some extra firm tofu when sautéing the eggplant. Special deals, thoughtful surprises,big wows—now through Sunday. Ingredients 2 tablespoons vegetable oil 4 Japanese eggplants, cut into 1-inch cubes 2 tablespoons vegetable oil 2 onions, thinly sliced 1 tablespoon minced garlic 2 tablespoons soy sauce 2 … https://asianrecipesathome.com/korean-spicy-stir-fried-eggplant © Copyright 2020 Meredith Corporation. More Eggplant Recipes. I began making it into a main dish by adding udon noodles, mushrooms and double the mirin/soy mixture, then sprinkle with sesame seeds. I cut the salt in halve. Add the mirin and soy sauce to the skillet. Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. https://lindysez.com/recipe/quick-spicy-thai-style-eggplant https://lindysez.com/recipe/quick-spicy-thai-style-eggplant I also had seasoned rice wine vinegar, so I just omitted the sugar. Brush the eggplant with the remaining canola and sesame oil. Our 22 Best Crock Pot and Slow-Cooker Recipes. 1 ½ pounds large Japanese eggplants (cut crosswise 1 inch thick) You won’t believe this hearty, savory rice bowl with unagi eel and eggplant … Heat canola oil over medium-high heat in a large skillet. this link is to an external site that may or may not meet accessibility guidelines. After reading the comments below, I added the garlic, ginger after sautéing the eggplant (no jalepeño, because I didn't have any). Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). https://www.epicurious.com/recipes/food/views/spicy-glazed-eggplant-242293

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