jayne crayton
by nygirl

Japanese Spicy Sweet-and-Sour Eggplant (Nasu no Agebitashi)


  • Canola or other neutral oil
  • 8 Japanese or Chinese eggplants, about 2 pounds total weight, trimmed and cut crosswise into 2-inch-thick pieces
  • 1 teaspoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1/4 cup mirin (Japanese sweet cooking wine)
  • 1/4 cup soy sauce
  • 1/4 rice vinegar
  • 1 teaspoon chili bean paste
  • 1 to 2 tablespoons sugar
  • 3 tablespoons minced green onion, including tender green tops
  • Heat up a little bit of oil in a pan. Saute eggplants until it is cooked. Place the cooked eggplants in serving bowl
  • To make the sauce, in a small saucepan, stir together the garlic, ginger, mirin, soy sauce, vinegar, chili bean paste, and sugar. Place over low heat. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. remove from the heat.