Japanese Aubergine/ Eggplant Kabayaki ( Vegan ) ~ 茄子蒲燒丼(純素)

Japanese Aubergine/ Eggplant Kabayaki ( Vegan ) ~ 茄子蒲燒丼(純素)

An aubergine or eggplant.

An aubergine or eggplant.  The picture: Licensed from iStockPhoto

The above photograph is remove from the internet, this aubergine that is commonly find in Europe, it has dark purplish colour, the frame is shorter and fatter and the skin has a bit tough.

Chinese Eggplant
 And the above picture is the one that I like the most,  this aubergine has a light purplish colour with longer length and slimmer shape, its skin is thinner, not necessary to peel the skin off to cook.
I saw the other variety in the market that was white colour, but it was a bit expensive that I couldn’t afford at this moment, I wish I can try it in the future.
The picture is taken from the About.com

This simple dish is so easy to prepare, the main ingredient is the aubergine with little other seasoning.

Japanese Aubergine/ Eggplant Kabayaki ( Vegan )

Nori  (海苔) is the Japanese name for edible seaweed, it comes in a sheet pack, we use it to make sushi normally, it is quiet easy to find in the large supermarket.

Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a light syrupy texture.  It gives a mild sweetness to sauces and dishes and is particularly good with grilled foods because the alcohol burns off during cooking, leaving just the sweet taste. If you can’t find mirin, use sherry as an alternative. One of the main reason that I like the most is the sauce, it has a little of bit sweet but not much.

It is a simple and easy to prepare dish, not much skill to apply, and the taste is extraordinary! Highly recommend  you all to try out by yourself!

Japanese Aubergine/ Eggplant Kabayaki ( Vegan )

Ingredient:           ( serve: 2 )

  • 1 Aubergine/ Eggplant
  • 1/2 tbsp Toasted Sesame seeds
  • 1/2 sheet Nori,        ( use sissors to cut into small strips )
  • 1 1/2 tbsp Soy sauce
  • 1 tsp Pure Sesame oil
  • 1 1/2 tbsp Mirin
  • 1/2 tsp Brown sugar

Japanese Aubergine/ Eggplant Kabayaki ( Vegan )

Method: 

  1. Peel the skin of the aubergine, cut into lengthwise and trim the top off, sprinkle with a little bit of salt and sit on the worktop for about 15 minutes, rinse with tap water.
  2. Steam over the high heat for about 3 to 4 minutes or put into the medium-high heat in microwave for almost 2 to 3 minutes until soft.
  3. Use a sharp knife to make one or two slit lengthwise on the aubergine but don’t cut through, make it look like a fan.
  4. Add one tablespoon of oil in a skillet over medium heat, fry both sides of the aubergine until golden brown, turn down the heat.
  5. Add the soy sauce, mirin, sesame oil and brown sugar into the pan and cook the sauce until thicken, off heat.
  6. Sprinkle with toasted sesame seeds and nori strips over the aubergine, transfer to the serving plate and spoon the remaining cooking sauce over it.
  7. Then serve!

Note: 

  • You can keep the skin of the aubergine if you like it. But it will be easier to serve without the skin on.
  • This dish hasn’t used any salt to cook, but only the soy sauce, it is just right for me; you can adjust the salt by yourself.
  • This recipe is adapted from the Japanese food web and my favourite blogger: Carol.
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