Melt-in-Your-Mouth Japanese Eggplant Over Rice
Easy & Delicious Japanese Eggplant Donburi Recipe
Discover the delightful flavors of Japanese Eggplant Donburi, where the tender texture of eggplant meets a savory-sweet soy-based sauce, creating a truly satisfying meal. This dish feels elegant yet is surprisingly simple to make. Even with three eggplants, it felt like the perfect portion! For an extra touch of deliciousness and visual appeal, top it generously with a fried egg (sunny-side up is divine!), chopped scallions, chives, or wild garlic. It’s a complete meal in a bowl, perfect for a quick and hearty lunch or dinner. The eggplant becomes incredibly soft and infused with the rich glaze, making every bite melt in your mouth. Paired with plain rice, it’s so delicious that you’ll find yourself devouring your meal in no time, without needing any other side dishes!
Main Ingredients- 3 medium eggplants
- 2 bowls cooked rice
- 3 Tbsp cooking oil
- 10 stalks green onions, chives, or wild garlic (for garnish)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Braising Sauce- 2 Tbsp soy sauce
- 2 Tbsp mirin (or sake/soju)
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 3 Tbsp water
- 2 Tbsp soy sauce
- 2 Tbsp mirin (or sake/soju)
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 3 Tbsp water
Cooking Instructions
Step 1
Begin by thoroughly washing the eggplants under running water and patting them dry. This ensures they are clean and ready for cooking.
Step 2
Trim off the stem ends of the eggplants. Then, cut each eggplant in half lengthwise. This preparation helps the sauce penetrate more deeply.
Step 3
Slice the halved eggplants into approximately 0.7cm thick pieces. Slicing them relatively thick helps maintain a pleasant texture after cooking.
Step 4
On one side of each eggplant slice, score the flesh in a diamond pattern using a knife. This crosshatching allows the braising sauce to be absorbed more effectively. Since the slices are thin, scoring only one side is sufficient.
Step 5
In a small bowl, combine the soy sauce, mirin, oyster sauce, sugar, and water. Stir well until the sugar is dissolved to create the braising sauce.
Step 6
Prepare your garnishes. Wash and finely chop the greens like wild garlic, scallions, or chives. Set aside.
Step 7
Heat a generous amount of cooking oil in a large skillet over medium-high heat. Add the sliced eggplants and pan-fry them until they are golden brown and tender on both sides. Cook until the eggplant surfaces are lightly browned and softened.
Step 8
As you fry the eggplants, if the pan seems dry or the eggplants are sticking, add a little more oil to ensure even cooking and prevent burning.
Step 9
Once the eggplants are nicely browned and tender, carefully remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 10
Using the same skillet (you may wipe out excess oil if necessary), pour in the prepared braising sauce.
Step 11
Bring the sauce to a rolling boil over high heat, then reduce the heat to medium or medium-low to prevent it from burning.
Step 12
Carefully add the browned eggplant slices back into the simmering sauce. Gently turn them over to ensure both sides are coated and absorb the delicious glaze as it thickens.
Step 13
Continue to simmer until the sauce has reduced to a glaze that coats the eggplant, and the eggplant pieces have taken on a deep, rich soy sauce color. Turn off the heat. Stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds for added aroma and flavor. The key is to leave a little sauce remaining to spoon over the rice, so it’s not too salty and enhances the dish.
Step 14
Serve the freshly cooked, warm rice in individual bowls.
Step 15
Arrange the glazed eggplant slices attractively over the rice. Sprinkle your prepared chopped greens generously on top for garnish. For an extra decadent touch, consider adding a perfectly cooked sunny-side-up egg!
