Ingredients with Measurements:
- 2 Ogonkan (Japanese bitter melon)
- 1 large eggplant
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 green onions, sliced
- Sesame seeds for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Cut the Ogonkan in half lengthwise and remove the seeds. Cut into 1/2 inch slices. Cut the eggplant into 1 inch cubes.
2. In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar dissolves.
3. In another small bowl, mix the cornstarch and water until smooth.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds.
5. Add the Ogonkan and eggplant to the skillet and stir-fry for 5 minutes.
6. Pour the soy sauce mixture over the vegetables and stir to coat.
7. Cook for another 5 minutes or until the vegetables are tender.
8. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
9. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 130
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Sodium: 900mg
Substitutions for ingredients:
- Ogonkan can be substituted with zucchini or cucumber.
- Mirin can be substituted with rice vinegar and sugar.
- Sake can be substituted with white wine or chicken broth.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use tofu instead of eggplant for a vegetarian option.
- Add sliced beef or chicken for a meat option.
Tips and tricks:
- To reduce the bitterness of the Ogonkan, soak it in salted water for 30 minutes before cooking.
- Cut the eggplant into evenly sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
Storage instructions:
Store leftovers 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 the Ogonkan and eggplant teriyaki in a bowl with steamed rice.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with a side of miso soup and a green salad.
Suggested side dishes:
- Steamed rice
- Miso soup
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out.
- If the vegetables are not cooking evenly, adjust the heat or stir more frequently.
Food safety advice:
- Wash all vegetables before cooking.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce and then grilled or broiled.
Flavor profiles:
The Ogonkan and eggplant teriyaki has a sweet and savory flavor with a hint of bitterness from the Ogonkan.
Serving suggestions:
Serve the Ogonkan and eggplant teriyaki as a main dish with steamed rice and a side of miso soup.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese