Soy-Glazed Eggplant Donburi

Name: Soy-Glazed Eggplant Donburi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Japanese
Ingredients: 7 oz Japanese or Chinese eggplant; 10 shiso leaves (perilla/ooba) ((or use 1 green onion)); 1 knob ginger; 2 Tbsp potato starch or cornstarch; 4 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((separated; use 2 Tbsp at a time)); ½ tsp toasted white sesame seeds; 4 Tbsp mirin; 2 Tbsp soy sauce ((or use GF soy sauce for gluten-free))

12 steps

Prep:10minCook:10min

With thinly sliced eggplant seared till golden brown and coated with sweet soy sauce, this Soy-Glazed Eggplant Donburi is an incredibly delicious Japanese vegan rice bowl. Just 20 minutes start to finish!

Updated at: Thu, 17 Aug 2023 08:01:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories370.7 kcal (19%)

Total Fat28.5 g (41%)

Carbs29 g (11%)

Sugars11.5 g (13%)

Protein3.6 g (7%)

Sodium1158.6 mg (58%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

7 ozJapanese eggplant

or Chinese

10shiso leaves

perilla ooba, or use 1 green onion

1 knobginger

2 Tbsppotato starch

or cornstarch

4 Tbspoil

neutral-flavored, vegetable, rice bran, canola, etc, separated, use 2 Tbsp at a time

½ tsptoasted white sesame seeds

4 Tbspmirin

2 Tbspsoy sauce

or use GF soy sauce for gluten-free

Instructions

Step 1

Gather all the ingredients.

Step 2

Slice eggplant into ¼ inch slices and sprinkle salt (roughly ½-1 tsp). Set aside for 15 minutes and wipe off the moisture with a paper towel.

Step 3

Rinse the shiso leaves and dry with a paper towel. Discard the stems.

Step 4

Roll up the shiso leaves and cut into chiffonade strips.

Step 5

Peel the ginger skin and grate the ginger. You’ll need 1 tsp ginger.

Step 6

Put 2 Tbsp potato starch in a small tray and thinly coat the eggplant slices on both sides.

Step 7

Heat the 2 Tbsp oil in a frying pan over medium heat. When the oil is hot, add the eggplant slices in a single layer. Cook until the bottom side is golden brown, about 3-4 minutes. Until then, do not touch the eggplants to achieve a nice sear.

Step 8

When the bottom side is nicely seared, drizzle the rest of oil (2 Tbsp) on top and flip the eggplant slices to cook the other side, about 3-4 minutes.

Step 9

Once this side is cooked till golden brown, reduce the heat to medium-low heat and add mirin, soy sauce, and grated ginger.

Step 10

Bring it back to simmer and spoon the sauce over the eggplant a few times. If the sauce got thicken too fast (due to the potato starch), add 1 Tbsp water at a time to loosen a bit. Remove from the heat when the eggplant is well-coated with the sauce.

Step 11

Serve steamed rice in a donburi bowl (a bit bigger than rice bowl) and drizzle some sauce.

Step 12

Then place the eggplant slices on top. For presentation, I overlap each slice slightly. Garnish with shiso leaves and sprinkle sesame seeds. Serve immediately.

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