Jap vegan recipe: Eggplant with Sesame Soy Sauce

This vegan eggplant dish, flavored with soy sauce, mirin and a slightly of brown sugar, is a highly regarded house cooking dish in Japan. When chef and cookbook writer Atsuko Ikeda makes it, she steams the eggplants complete to retain their moisture and taste.

The recipe, featured in her new cookbook, “Otsumami: Jap Small Bites & Appetizers: Over 70 Recipes to Experience with Beverages” (Ryland Peters & Small, $28), requires grinding sesame seeds to a paste to bind the sauce. A meals processor will get the activity accomplished simply advantageous. Serve it along with your favourite vegetarian sushi rolls.

Eggplant with Sesame Soy Sauce

Serves 4


2 eggplants

1 ounce toasted white sesame seeds

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

2 tablespoons mirin

1 teaspoon gentle brown comfortable sugar

1 teaspoon chile oil

1 teaspoon peeled and finely grated contemporary ginger

Pinch of clean chives, finely chopped


Peel the skins off the eggplants however depart the stalks on for now (they are able to be got rid of simply when cooked).

Convey sufficient water — sufficient to hide the eggplants through a couple of 3rd — to a boil in a big saucepan. Position the entire eggplants within the pan, duvet with a lid and allow them to steam for quarter-hour, turning as soon as midway thru.

In the meantime, to make the sesame soy sauce, grind the toasted white sesame seeds to a grainy paste in a meals processor, spice grinder or conventional Jap device known as a suribachi. Put the bottom sesame seeds in a bowl with the toasted sesame oil, soy sauce, mirin and brown sugar. Stir in combination and put aside.

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As soon as the eggplants are cooked, take away them from the pan and depart to chill, till you’ll be able to simply care for them. Tear the eggplants aside lengthwise along with your palms into items; take away and discard the stems. Position in a serving dish, then stir the sesame soy sauce once more and spoon it over the eggplants to decorate.

Serve the eggplants moderately heat or stay within the refrigerator and serve chilled if you end up in a position – each techniques paintings. Simply prior to serving, drizzle with Chile oil and scatter over the grated ginger and chopped chives.

From “Otsumami: Jap Small Bites & Appetizers: Over 70 Recipes to Experience with Beverages” through Atsuko Ikeda (Ryland Peters & Small, $28)