Easy Teriyaki Japanese Eggplant
Serves 4
3 mins prep
5 mins cook
8 mins total
Get ready to enjoy this delicious glazed Teriyaki Eggplant recipe that can be prepared in no time! Tender eggplant and sweet teriyaki sauce are the perfect match!
Teriyaki sauce
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Cut vegetables: Cut eggplant into bite-size pieces and chop the scallion.
Toss with potato starch: Put eggplant cubes and potato starch into a large bowl and toss them using your hands.
Pan-fry: Heat a frying pan on medium heat, add enough oil to cover the bottom, add eggplant, and pan-fry for 2 minutes on each side until golden brown. Turn off the heat and place eggplant on a plate.
Teriyaki sauce: Gently clean the frying pan, add mirin, sugar, and soy sauce, and bring it to a boil.
Toss: Turn the heat on low heat, let the sugar melt, put eggplant back, and toss well.
Serve: Serve on a plate and top with scallions.
