Ingredients:

  • 3 medium (approx. 12 oz / 340g) Japanese eggplants, cut into 1-inch (2.5cm) batons
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 2 stalks (10g) green onion, thinly sliced
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) mirin
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (4g) brown sugar
  • 1/2 tsp (2g) cornstarch
  • 1 tbsp (15ml) neutral oil

Instructions:

  1. Whisk together the soy sauce, mirin, sesame oil, brown sugar, and cornstarch in a small bowl. Note: Whisk until the cornstarch disappears completely.
  2. Slice the Japanese eggplants into uniform 1 inch (2.5cm) batons.
  3. Heat 1 tbsp of neutral oil in a 12 inch nonstick skillet or wok over high heat until the oil just begins to smoke.
  4. Add the eggplant in a single layer. Let them sit undisturbed for 2 minutes until the bottoms are mahogany colored and slightly charred.
  5. Toss the eggplant and sear for another 2 minutes to brown the other sides.
  6. Reduce heat to medium. Push the eggplant to the sides of the pan and add the minced garlic and grated ginger to the center.
  7. Sauté the aromatics for 30 seconds until you smell a sharp, fragrant aroma.
  8. Pour the glaze over the eggplant and toss rapidly for 60 seconds until the sauce thickens and looks shimmering.
  9. Garnish with thinly sliced green onions and serve immediately.