Main Ingredients:
3 eggplants
1 onion
2 tablespoons cornstarch
2 stalks green onion
Handful of garlic
Cooking oil
Sesame seeds
Black pepper, salt, and sugar to taste
Sauce Ingredients:
4 tablespoons water
3 tablespoons soy sauce
2 tablespoons mirin (Japanese cooking rice wine)
2 tablespoons cooking rice wine
2 tablespoons sugar
A little ground ginger
(serves 2)
Instructions:
Clean the eggplants, trim the stems, and slice them lengthwise into 1 cm thick pieces.
Sprinkle salt and sugar on the eggplants and let them sit for 20 minutes to remove excess moisture.
Pat dry, coat lightly with cornstarch, and fry until golden on each side.
Thinly slice the garlic and fry in the same pan.
In the same pan, add the sauce ingredients, bring to a boil, then lower the heat and simmer the eggplants in the sauce for 2-3 minutes.
Thinly slice the onion into rings, soak in cold water to reduce bitterness, then drain.
Serve over rice, topped with the sautéed onions, green onions, sesame seeds, and a sprinkle of black pepper.
[Source: W Table]
(Ganjang gaji deopbap, stir-fried eggplant over rice, Korean-style soy eggplant rice, savory eggplant soy rice)
