Teriyaki Eggplant and Mushroom Rice Bowl

Ingredients

• 9.5 oz eggplant (, I used 3 small Chinese eggplants)
• 6.5 oz fresh mushrooms of choice (, I used shiitake mushrooms)
• 2 tbsp neutral oil (for cooking)
• 2 tbsp sake
• 2 tbsp mirin (I used hon mirin)
• 2 tbsp soy sauce
• 1 tsp dark mushroom soy sauce (, optional for colour)
• 1-2 tbsp sugar (, adjust to desired sweetness)
• Steamed short grain or Japanese rice
• Sliced green onions
• Sesame seeds

Instructions

1. 1

   Prepare a large bowl with some salt. Chop off the top ends of the eggplant. Slice the eggplants lengthwise in half, then quartered, before slicing into 2-inch (5-cm) long pieces.

2. 2

   Place the eggplants in the bowl of water with salt to prevent the eggplant from browning.

3. 3

   Slice the mushrooms then drain the eggplant from the water. Pat the eggplant pieces until dry.

4. 4

   Heat a large wok or skillet over medium heat. Once hot, add in the oil.

5. 5

   Add the eggplant and leave untouched to cook over medium high heat until the pieces start to brown on the outside.

6. 6

   Add in the mushrooms and leave everything to cook over medium until lightly brown as well.

7. 7

   Add in the sake, mirin, soy sauces, and sugar. Mix well and leave everything to cook for 3-4 minutes until the sauce is reduced and the sugars start to caramelise and coat the eggplant and mushroom until glazed.

8. 8

   Turn off the heat. Serve over a bowl of steamed rice. Garnish with green onions and sesame seeds. Enjoy while hot.