Tasty Japanese Eggplant Recipe: Unlocking the Rich Flavors of Japan

Eggplants come in different sizes and shapes. Perhaps one of the most underrated variations of the beautiful vegetable is the Japanese eggplant. Although a bit different than what you are used to, this Japanese eggplant recipe makes the best use of this vegetable.

Japanese eggplants are tender, meaty, and slender. They also come with fewer seeds, which makes them less bitter. Admittedly, they might be hard to come by, along with the ingredients needed to make the sweet miso glaze, but it’s worth it! Speaking of the miso glaze, that’s the soul of this Japanese eggplant recipe. Combining authentic Japanese ingredients, the glaze ends up being an explosion of different flavors.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Japanese Eggplant Recipe
• Comments

Ingredients

• Japanese eggplants — 3 pcs.
• Sugar — 1 tbsp.
• Mirin — 1 tbsp.
• Sake — 1 tbsp.
• Miso — 2 ½ tbsp.
• Sesame oil — 1 tbsp.

Instructions

1. Set your oven to 425°F degrees and lightly grease a baking sheet.

2. Combine the miso and sugar in a mixing bowl. Mix well.

3. Add the mirin, stirring the mixture. Then add the sake. Mix well and set aside.

4. Clean the eggplants by giving them a good rinse under cold water.

5. Cut the eggplants in half, and brush the halves with sesame oil.

6. Bake the eggplants for 15 minutes.

7. Remove from the heat, and brush the eggplants with the sweet miso glaze.

8. Turn your broiler on and remember to keep the oven rack close to the center.

9. Transfer the eggplants to under the broiler, and broil for five minutes.

Substitutions

• Mirin — Although I am not an expert on Japanese cuisine, there is one thing my adventures on the subject taught me. Mirin is definitely a must-have ingredient, and that goes for this Japanese eggplant recipe as well. Mirin can be replaced by various ingredients, which include rice wine vinegar, white wine, and sherry. While these are probably more accessible than mirin, we’d recommend sticking to the latter. Mirin, much like sake and miso, is key to an authentic Japanese experience, and the Western alternatives just can’t replicate its taste.

• Sake — Although not on my first trial, we found that sherry does a fine job of replacing sake. If you could go with dry sherry, that’s even better. You could also try using white wine, and it does get the job done. However, in our experience, sherry was the superior alternative.

• Miso — Although miso is needed to make this Japanese eggplant recipe as authentic as it gets, you could easily go with soy sauce instead. Admittedly, miso does a better job, but soy sauce and Worcestershire sauce get closer.

Variations

• Sweeter — This Japanese eggplant recipe is a complex one, combining savory and earthy flavors. Still, it might not be sweet enough for some. If that’s the case with you, you might want to consider replacing sugar with maple syrup. You don’t need much, simply a tablespoon of maple syrup might be what you need.

• Earthy — If the minimalist approach in this Japanese eggplant recipe doesn’t cut it for you, consider adding some herbs and spices. Ginger and cinnamon are the usual go-to ones for that purpose, but you can also opt for paprika as well, for a different kind of kick.

• Garnish it — No dish is complete without the extras, and that goes for this Japanese eggplant recipe as well. Consider topping the eggplants with fresh cilantro, fresh mint leaves, or green onions.

Equipment

• Measuring spoon

• Mixing bowl

• Baking sheet

• Oven

• Broiler

• Brush 

Storage

• Transfer the leftovers to an airtight container and store them in your fridge. Once refrigerated, the leftovers will last for up to four days.

• If you have any leftover glaze, you can store it the same way.

Pro Tips

• The eggplants — One thing you should know about eggplants is that they will be bitter, whether they are Japanese or not. We’ve realized that a good solution is to let the sliced eggplants sit in cold water for an hour. After that, simply pat them dry and get on with the recipe. Try sprinkling some salt over the eggplant halves, as this will help with the moisture.

• The broiling — Although this Japanese eggplant recipe clearly states that you should broil the eggplants for five minutes, keep in mind that you should constantly check on them to see if they are ready. A good way to know that is by checking if the glaze is bubbling. If that’s the case, you are good to go!