Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together soy sauce, mirin, sake, sugar, sesame oil, sesame seeds, cornstarch, garlic, and green onion.
3. Add eggplant slices to the bowl and toss to coat evenly.
4. Using tongs, place eggplant slices on the grill or grill pan and cook for 3-4 minutes on each side or until tender and slightly charred.
5. Remove from heat and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan on medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 13g
Protein: 3g
Sodium: 720mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce for a gluten-free option.
- Rice vinegar can be used instead of mirin.
- White wine can be used instead of sake.
Variations:
- Add sliced bell peppers or onions to the marinade for extra flavor.
- Use zucchini or portobello mushrooms instead of eggplant.
- Top with chopped cilantro or parsley for a fresh herb flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Don't overcrowd the grill or grill pan to ensure proper cooking.
- Serve with a side of rice or quinoa for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of sesame seeds and green onion slices.
Garnishes:
Sesame seeds and green onion slices.
Pairings:
Serve with a side of rice or quinoa and a side of steamed vegetables.
Suggested side dishes:
Steamed broccoli or bok choy.
Troubleshooting advice:
If the eggplant is sticking to the grill or grill pan, brush with a little bit of oil before cooking.
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:
Horumonyaki is a Japanese dish that typically consists of grilled meat or offal. This recipe puts a vegetarian twist on the traditional dish.
Flavor profiles:
Salty, sweet, nutty, and slightly charred.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Japanese