Tender Eggplant with Sweet Vinegar Sauce
Translated from Japanese, the language of the video.
低空飛行 キッチン cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A quick Japanese eggplant side dish in which starch-coated eggplant becomes tender and glossy in a sweet-savory vinegar sauce. Sesame oil adds richness, while chopped green onion provides a fresh finish.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Eggplant and coating
- 8 g
- 40 g
Sauce
- 25 g
- 30 g
- 18 g
- 10 g
- 5 g
Garnish
Weights are estimates. Together, the ingredients weigh about 435 g before cooking, which is about 215 g per serving.
Steps
Trim off the eggplant stems. Cut the eggplant into bite-sized irregular chunks using the rangiri cut, turning the eggplant as you cut so the pieces have angled surfaces.
Place the eggplant in a large frying pan, sprinkle it with the potato starch, and toss until the pieces are evenly coated. Coating the eggplant directly in the pan reduces cleanup.
Heat the sesame oil in the frying pan over medium heat until it is shimmering but not smoking.
Add the coated eggplant with the skin sides facing down first. Cook, turning the pieces occasionally, until the eggplant is tender throughout and lightly browned in spots.
As you turn the eggplant, add the sesame oil in 2–3 portions so it absorbs more evenly rather than pooling in one place.
Add the sugar, soy sauce, mirin, vinegar, and grated ginger to the pan. Toss the eggplant gently to distribute the sauce.
Simmer and toss for about 1 minute, until the sauce thickens slightly and coats the tender eggplant in a glossy layer.
Transfer the eggplant to a serving dish and scatter chopped green onion over the top. Serve warm, preferably with rice or as a side dish.
Notes
The source describes this as a roughly 10-minute recipe for two people. For a milder, less salty version—especially when eating it without rice—use 1 tbsp soy sauce instead of 2 tbsp.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 317
- Protein
- 3 g
- Carbs
- 30 g
- Fat
- 21 g
- Fiber
- 5 g
Where the calories come from
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