Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Aluminum foil
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
3. In a large mixing bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, garlic, and ginger.
4. Add the eggplants to the bowl and toss to coat evenly.
5. Let the eggplants marinate for 10-15 minutes.
6. Line a baking sheet with aluminum foil and place the eggplants on it, cut side up.
7. Grill the eggplants for 10-12 minutes, or until they are tender and lightly charred.
8. Remove the eggplants from the grill and transfer them to a serving platter.
9. Garnish with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 100
- Total fat: 2g
- Sodium: 600mg
- Total carbohydrates: 20g
- Dietary fiber: 6g
- Sugars: 10g
- Protein: 4g
Substitutions for ingredients:
- If you don't have mirin, you can use sweet sherry or sweet marsala wine instead.
- You can substitute regular vinegar for rice vinegar, but the flavor will be slightly different.
- If you don't have sesame seeds, you can omit them or use chopped peanuts instead.
Variations:
- You can add sliced bell peppers or onions to the marinade for extra flavor.
- Try using different types of eggplants, such as Japanese or Chinese eggplants, for a different texture and flavor.
Tips and tricks:
- Make sure to score the eggplants before marinating them so that the flavors can penetrate the flesh.
- To make the eggplants more tender, you can roast them in the oven at 400°F for 20-25 minutes instead of grilling them.
- If you're using a grill pan, make sure to lightly oil it before grilling the eggplants to prevent sticking.
Storage instructions:
- Store any leftover eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant, place it in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant on a bed of rice or quinoa for a complete meal.
- Garnish with additional sliced green onions or chopped cilantro for extra color and flavor.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Chopped peanuts
- Chopped cilantro
Pairings:
- Serve with steamed rice or quinoa for a complete meal.
- Pair with a side salad or stir-fried vegetables for extra nutrition.
Suggested side dishes:
- Steamed rice
- Quinoa
- Stir-fried vegetables
- Side salad
Troubleshooting advice:
- If the eggplant is too tough, it may not have been cooked long enough. Try grilling it for a few more minutes until it is tender.
Food safety advice:
- Make sure to wash the eggplants thoroughly before using them.
- Store any leftover eggplant in the refrigerator and consume within 3 days.
Food history:
- Shoyu-zuke is a Japanese technique of marinating food in soy sauce, vinegar, and other seasonings. It is commonly used to flavor vegetables and fish.
Flavor profiles:
- The eggplant is savory and slightly sweet, with a tangy flavor from the marinade. The sesame seeds add a nutty crunch.
Serving suggestions:
- Serve the eggplant as a side dish or as a main course with rice or quinoa.
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Region: Japanese