Best 5 Japanese Eggplant Teriyaki Style Recipes
In the realm of Japanese culinary delights, the preparation of eggplant teriyaki stands out as a harmonious fusion of savory and sweet flavors. This delectable dish, known as "Nasu Dengaku" in Japanese, offers a symphony of textures, combining the tender succulence of eggplant with the luscious glaze of teriyaki sauce. Embark on a culinary journey as we explore the nuances of this classic Japanese dish, uncovering the secrets to achieving the perfect balance of flavors and textures, and providing you with a step-by-step guide to create this irresistible dish in your own kitchen.
Let's cook with our recipes!
GRILLED EGGPLANT TERIYAKI
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium heat.
- Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
- Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.
- Whisk together all ingredients in a small bowl. Let stand for 10 minutes.
Nutrition Facts : Calories 121 calorie, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 904 milligrams, Carbohydrate 20 grams, Fiber 9 grams, Protein 4 grams, Sugar 11 grams
TERIYAKI SAUCE AND MARINADE
I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.2 g, Fat 0.7 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1804.5 mg, Sugar 15.2 g
SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe. It's a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won't cook through. This stir-fry cold is also good served cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four as a side dish
Number Of Ingredients 12
Steps:
- Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
- Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
- Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 8 grams, TransFat 0 grams
JAPANESE EGGPLANT, TERIYAKI STYLE
From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!
Provided by VegSocialWorker
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broiler.
- Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
- Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
- Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
- Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
- Turn eggplant slices over and brush with remaining oil; broil 1 minute.
- Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
- Sprinkle with scallions before serving.
Nutrition Facts : Calories 195.1, Fat 5.5, SaturatedFat 0.8, Sodium 334.5, Carbohydrate 36.6, Fiber 18.8, Sugar 17.4, Protein 6.1
SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI
Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar.
Provided by Oolala
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
- Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
- Remove from heat.
- Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
- Before serving, sprinkle with sesame seeds.
- Serve warm or at room temperature.
Nutrition Facts : Calories 82.2, Fat 1.4, SaturatedFat 0.2, Sodium 672.2, Carbohydrate 14, Fiber 2.7, Sugar 10.3, Protein 2.1
Tips:
- To ensure the eggplant absorbs the maximum flavor, slice it thinly and evenly. Thicker slices may result in uneven cooking and reduced flavor absorption.
- To prevent the eggplant from absorbing too much oil, pat it dry with a paper towel before frying. This will help create a crispy texture and reduce greasiness.
- If you prefer a less oily version, you can grill or bake the eggplant instead of frying it. This will result in a healthier dish with a slightly different texture.
- Adjust the amount of teriyaki sauce according to your taste preference. Start with a small quantity and gradually add more until you achieve the desired flavor.
- Serve the eggplant teriyaki immediately after cooking to enjoy its crispy texture and flavorful sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Japanese Eggplant Teriyaki is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side. With its crispy texture, savory sauce, and vibrant colors, it's a sure crowd-pleaser. Whether you prefer the traditional deep-fried method or a healthier grilling or baking option, this recipe offers a delightful culinary experience. Experiment with different dipping sauces and garnishes to personalize the dish and make it your own. So, gather your ingredients, fire up the stove, and embark on a culinary journey to savor the flavors of Japan!
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