• Miwa

SWEET & SOUR MARINATED EGGPLANT /JAPANESE FOOD RECIPE





Is this only me who craves for something sourly taste in these hot summer?


Today's recipe is a perfect side dish using summer vegetable EGGPLANT.


Tender eggplant soaked in the yummy sweet and sour sauce.

This is a great meal prep too!


As we make a meal everyday, you will have an energy to make a main dish, but not for side dish.

I totally understand that feeling! haha

It’s nice to have something you can just take out from the fridge and ready to serve.


I paired with GYUDON on last weekend!

I'm glad that Japanese cuisine has a lot of rice bowl recipe as they are usually quick and easy!


Enjoy♡






< SWEET & SOUR MARINATED EGGPLANT /JAPANESE FOOD RECIPE>

▶vegan & vegetarian/ gluten free( by using tamari soy sauce without gluten & MSG)


<Yield> 2 servings


<Prep time> 3 mins


<Cook time> 5 mins


<Ingredients>

2 small eggplants ( 1 for big one)

½ onion

chili pepper( optional)

1 ½ tbsp of rice oil / vegetable oil



Seasoning

1 tbsp of rice vinegar without MSG

2 tsp of soy sauce

1 tbsp of toasted sesame oil

1 tsp of sugar

pinch of salt

½ tsp of grated garlic



<Directions>


1: Cut eggplants into quarters lengthwise.

Slice onion thinly. Make a marinate by mixing seasonings listed above.





2; In a microwave-safe container, place eggplants then drizzle 1.5 tbsp of rice/ vegetable oil. Toss them until the all the eggplants are well dressed. Pile sliced onion on top. Microwave 600w for 4-5mins with the cover on. Eggplants and onion should be wilt.





3; When 2 is still hot, toss with marinate and let them sit in a fridge for 1hour.

Transfer onto your plate and garnish some cherry tomato and herb if you want to.




<Miwa’s tips>

・If you are using big eggplants which you normally find in western countries, cut into 16 pieces.


・If you don’t have microwave, place eggplants and onion in a pan, drizzle vegetable oil and 3 tbsp of water. Pop the lid on and steam them over mid heat until the eggplants wilt.


・You can swap toasted sesame oil for olive oil.



<Recommended side dish>

8mins chives egg omelette

Chicken rice with rice cooker



<Storage time>

Store it in a air-tight container in the fridge for 5days.

As the time goes, the flavor and tanginess will get stronger.



<Did you try this recipe??>


Let me know by tagging me on Instagram


Love to see your creations!




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