Ingredients with Measurements:
- 1 large eggplant, sliced into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup mirin
- 1/4 cup sesame seeds
- 1/4 cup pickled ginger, chopped
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, rice vinegar, sugar, mirin, sesame seeds, pickled ginger, sesame oil, cornstarch, garlic, ginger, red pepper flakes, salt, and pepper. Whisk until well combined.
2. Add eggplant slices to the bowl and toss to coat with the marinade. Let sit for at least 30 minutes.
3. Heat a large skillet or wok over medium-high heat. Add the marinated eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
4. Serve hot or cold, garnished with additional sesame seeds and pickled ginger.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 24g
Protein: 5g
Sodium: 1,200mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce
- Apple cider vinegar can be used instead of rice vinegar
- Honey or maple syrup can be used instead of sugar
- Sherry or white wine can be used instead of mirin
- Black sesame seeds can be used instead of white sesame seeds
- Regular ginger can be used instead of pickled ginger
Variations:
- Add sliced bell peppers or onions to the skillet for additional flavor and texture
- Use zucchini or yellow squash instead of eggplant
- Add sliced mushrooms for an earthy flavor
- Use tofu or tempeh instead of eggplant for a vegetarian or vegan option
Tips and tricks:
- Make sure to slice the eggplant evenly for even cooking
- Use a non-stick skillet or wok to prevent sticking
- Adjust the amount of red pepper flakes to your desired level of spiciness
- Serve with steamed rice or noodles for a complete meal
Storage instructions:
Store leftover eggplant and sesame fukujinzuke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate, garnished with additional sesame seeds and pickled ginger.
Garnishes:
Additional sesame seeds and pickled ginger
Pairings:
Steamed rice or noodles
Suggested side dishes:
Miso soup, edamame, or a simple green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out
- If the eggplant is sticking to the skillet, add a little more oil or use a non-stick skillet
Food safety advice:
Make sure to cook the eggplant to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Fukujinzuke is a Japanese condiment made with a variety of pickled vegetables, including eggplant, daikon, and lotus root. It is often served with rice or as a side dish to accompany Japanese curry.
Flavor profiles:
Salty, sweet, tangy, nutty
Serving suggestions:
Serve hot or cold as a side dish or condiment.
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Region: Japanese