Soy-glazed Eggplant Donburi

• 2 Japanese eggplants (or 1 medium regular), cut into chunks
• 2.5 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (or water)
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp vegetable oil
• 2 cups steamed white rice
• 1 green onion, chopped
• 1 tsp sesame seeds

Instructions

1. 1

   Wash the eggplant and cut into bite-sized chunks. Soak in water for 5 minutes then drain and pat dry.

2. 2

   In a small bowl, mix soy sauce, mirin, sake, sugar, minced garlic, and grated ginger.

3. 3

   Heat vegetable oil in a skillet over medium heat. Add the eggplant skin-side down first if possible. Cook for 3-4 minutes until the skin is purple and vibrant and the flesh starts to brown.

4. 4

   Flip and cook for another 3-4 minutes until the eggplant is tender all the way through.

5. 5

   Pour the sauce mixture over the eggplant. Simmer for 1-2 minutes, spooning the glaze over the vegetable, until thickened and glossy.

6. 6

   Serve the glazed eggplant over warm rice. Garnish with chopped green onions and sesame seeds.