With thinly sliced eggplant seared till golden brown and coated with sweet soy sauce, this Soy-Glazed Eggplant Donburi is an incredibly delicious Japanese vegan rice bowl. Just 20 minutes start to finish!
Course: Main Course
Keyword: donburi, eggplant
Author: Namiko Chen
7ozJapanese/Chinese eggplant, (2 Japanese eggplants; if you use globe eggplant, cut into the wedges or rounds with skin on. Skin will keep the eggplant shape while cooking.)
Slice eggplant into ¼ inch slices and sprinkle salt (roughly ½-1 tsp). Set aside for 15 minutes and wipe off the moisture with a paper towel.
Rinse the shiso leaves and dry with a paper towel. Discard the stems.
Roll up the shiso leaves and cut into chiffonade strips.
Peel the ginger skin and grate the ginger. You’ll need 1 tsp ginger.
Put 2 Tbsp potato starch in a small tray and thinly coat the eggplant slices on both sides.
Heat the 2 Tbsp oil in a frying pan over medium heat. When the oil is hot, add the eggplant slices in a single layer. Cook until the bottom side is golden brown, about 3-4 minutes. Until then, do not touch the eggplants to achieve a nice sear.
When the bottom side is nicely seared, drizzle the rest of oil (2 Tbsp) on top and flip the eggplant slices to cook the other side, about 3-4 minutes.
Once this side is cooked till golden brown, reduce the heat to medium-low heat and add mirin, soy sauce, and grated ginger.
Bring it back to simmer and spoon the sauce over the eggplant a few times. If the sauce got thicken too fast (due to the potato starch), add 1 Tbsp water at a time to loosen a bit. Remove from the heat when the eggplant is well-coated with the sauce.
Serve steamed rice in a donburi bowl (a bit bigger than rice bowl) and drizzle some sauce.
Then place the eggplant slices on top. For presentation, I overlap each slice slightly. Garnish with shiso leaves and sprinkle sesame seeds. Serve immediately.