Teriyaki Style Aubergine on Rice (Kabayaki)

It looks exactly like the original eel kabayaki, but it's really aubergine!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 5 min Cook: 15 min

Ingredients

Aubergine (medium) 1
Olive oil 1 tbsp
Soy sauce 3 tbsp
Sake 3 tbsp
Mirin 3 tbsp
Granulated sugar 2.5 tbsp
Water 3 tbsp

Method

1
Put the sake and mirin in a pan and boil until the alcohol has evaporated. Add the soy sauce, sugar and water and reduce the sauce on medium heat.
2
When the sauce is thick, it's ready. If it's too thick, add some water. You can add a pinch of dashi granules here if you like.
3
Peel the aubergine in strips and wrap in a double layer of cling film. Microwave for 3 minutes.
4
Remove the cling film and using two forks, make a long cut and pull it open. Score with a fork to make it flat.
5
Put the olive oil in a frying pan on medium heat. Add the aubergine, skin side down and fry for 3-4 minutes before turning over for another 3-4 minutes.
6
Pour in the sauce from Step 2 and mix well. Turn the aubergine over and fry with the sauce.
7
Fill a bowl with cooked rice and place the aubergine on top then pour over the sauce.

Tips & Note

It's important to evaporate the alcohol from the sake and mirin otherwise it won't taste so good.

Teriyaki Style Aubergine on Rice (Kabayaki)

It looks exactly like the original eel kabayaki, but it's really aubergine!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 5 min

Cook: 15 min

Ingredients

Aubergine (medium) 1
Olive oil 1 tbsp
Soy sauce 3 tbsp
Sake 3 tbsp
Mirin 3 tbsp
Granulated sugar 2.5 tbsp
Water 3 tbsp

Teriyaki Style Aubergine on Rice (Kabayaki)

Recipe ID :2143 Posted on 24 OCT 2016

Serves 1

Prep 5min
Cook 15min
views 3,830
printed 4

saved 4

It looks exactly like the original eel kabayaki, but it's really aubergine!

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Ingredients

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1
1 tbsp
3 tbsp
3 tbsp
3 tbsp
2.5 tbsp
3 tbsp

Method

Prep
5min
Cook
15min
1
Put the sake and mirin in a pan and boil until the alcohol has evaporated. Add the soy sauce, sugar and water and reduce the sauce on medium heat.
2
When the sauce is thick, it's ready. If it's too thick, add some water. You can add a pinch of dashi granules here if you like.
3
Peel the aubergine in strips and wrap in a double layer of cling film. Microwave for 3 minutes.
4
Remove the cling film and using two forks, make a long cut and pull it open. Score with a fork to make it flat.
5
Put the olive oil in a frying pan on medium heat. Add the aubergine, skin side down and fry for 3-4 minutes before turning over for another 3-4 minutes.
6
Pour in the sauce from Step 2 and mix well. Turn the aubergine over and fry with the sauce.
7
Fill a bowl with cooked rice and place the aubergine on top then pour over the sauce.

Tips & Note

It's important to evaporate the alcohol from the sake and mirin otherwise it won't taste so good.

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Tobuchan
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