Teppanyaki Eggplant with Mirin & Honey Glaze

Ingredients

• 2 large eggplants
• 2 tbsp vegetable oil for cooking
• MIRIN & HONEY GLAZE:
• 2 tbsp mirin
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• VEGETABLE PICKLE:
• 4 tbsp rice vinegar
• 2 tsp sugar
• 1 tsp salt
• 1 Radish, thinly sliced
• 1 cucumber, thinly sliced
• TO SERVE:
• 2 cups cooked rice
• 1 tsp Toasted sesame seeds
• 2 Spring onions, finely sliced
• 1 tbsp Sesame kewpie

Method

1. Prepare the sweet and savoury glaze: In a small bowl, combine mirin, honey, soy sauce, and rice vinegar. Mix well until the honey is fully dissolved and set aside.
2. Prepare the pickled vegetables: Whisk 4 tbsp of rice vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, occasionally squeezing them gently with your hands to help them pickle more quickly.
3. For the Eggplant: Cut the eggplant in half and slit the surface in a crisscross pattern. Preheat your teppanyaki grill or fry pan to medium-high heat. Brush both sides of the eggplant slices with vegetable oil to prevent sticking. Grill the eggplant slices on each side for 3-4 minutes or until tender and they begin to colour.
4. Cook the rice: While the eggplant is grilling, cook the rice according to package instructions. Fluff the rice with a fork once cooked.
5. Glaze the Eggplant: Once the eggplant is cooked, using the same pan on low to medium heat, brush each slice generously with the mirin and honey glaze. The glaze will begin to bubble, caramelise and form a sticky, sweet and savoury coating. Approximately 1 minute on each side is perfect.
6. To serve: Arrange a generous portion of cooked rice on each serving plate. Top the rice with the mirin and honey-glazed eggplant slices. Garnish with the pickled sliced radishes and cucumber, sprinkle with toasted sesame seeds, sliced spring onions and a drizzle of sesame kewpie. Enjoy!

Product used in recipe

• Obento - Mirin Seasoning