Soy-Glazed Aubergine Donburi

Soy-Glazed Aubergine Donburi

  • 30 mins
  • Easy
  • 1-2 Servings

Ingredients

  • 1 large aubergine
  • 3 tbsp Yutaka soy sauce
  • 1 tbsp Yutaka mirin
  • 1 tbsp Yutaka cooking sake
  • 1 tbsp sugar
  • 1 garlic clove
  • 2 spring onions
  • 1 tbsp Yutaka sesame seeds
  • 1 small carrot
  • Yutaka sushi ginger
  • Yutaka Nori seaweed
  • 200g cooked Yutaka rice

Directions

  1. Chop your aubergine, carrots, spring onio, seaweed and garlic.
  2. In a small bowl, mix together the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger until the sugar is dissolved. Set aside.
  3. Heat the vegetable oil in a large frying pan over medium-high heat.
  4. Add the aubergine pieces and cook, stirring occasionally, until they are tender and lightly browned, about 7-10 minutes.
  5. Pour the soy glaze over the aubergine and continue to cook, stirring frequently, until the glaze has thickened and coats the aubergine evenly, about 2-3 minutes. Remove from heat.
  6. Divide the cooked rice between two bowls and top each bowl with the soy glazed aubergine.
  7. Garnish with sliced spring onions, toasted sesame seeds, julienned carrot, pickled ginger, and nori seaweed strips if using.

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