Soy-Glazed Eggplant Donburi
, Serves 2
Pan-seared, starch-dusted eggplant slices glazed in a ginger-soy-mirin sauce, served over rice with shiso.
| 2 Japanese or Chinese eggplants | Slice eggplant, salt, rest 15 min | Coat slices with starch | Sear first side 3–4 min | Flip with more oil, 3–4 min | Add mirin, soy & ginger; simmer, coat | Top rice with eggplant, garnish, serve |
| 1/2 tsp Diamond Crystal kosher salt (half the amount for table salt) | ||||||
| 16 g potato starch or cornstarch | ||||||
| 30 ml neutral oil (for searing the first side) | ||||||
| 30 ml neutral oil (for the second side) | ||||||
| 60 ml mirin | ||||||
| 30 ml soy sauce | ||||||
| 1 tsp fresh ginger, grated with juice (from a 1-inch / 2.5 cm knob) | ||||||
| 2 servings cooked Japanese short-grain rice (250 g each) | ||||||
| 1/2 tsp toasted white sesame seeds | ||||||
| 10 shiso leaves (or 1 green onion), cut into chiffonade |
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