Fried eggplants in soy sauce and mirin with garlic
4 servings
30 minutes
Fried eggplants in soy sauce and mirin with garlic are a classic dish of Japanese cuisine, embodying a balance of flavors and textures. Historically, eggplants have been used in Asia for hundreds of years, and their combination with soy sauce and mirin creates a harmonious taste with a slight sweetness and depth of umami. Tender eggplants fried to a golden crust, infused with the aromas of garlic and ginger, reveal a rich and intense bouquet. The dish is perfect as an independent appetizer or as a side to rice, turning an ordinary meal into a gastronomic delight. It can be served with sesame seeds or herbs for added freshness and contrast.
1
Heat a large skillet and add peanut and sesame oil. Then add minced garlic, ginger, and thinly sliced eggplant. Sauté on high heat for 1.5-2 minutes until golden, adding more oil if necessary.
- Peanut oil: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic: 1 clove
- Grated ginger: 2 tablespoons
- Eggplant: 450 g
2
Reduce the heat and add 2 tablespoons of soy sauce, mix well, cover with a lid, and cook for 8-10 minutes, stirring occasionally.
- Soy sauce: 3 tablespoons
3
Pour in the remaining soy sauce and mirin. Cook for another minute on high heat.
- Soy sauce: 3 tablespoons
- Mirin: 1 tablespoon
