- Remove ends of eggplant, leave the skin on, and cut lengthwise into thin slices. Soak in water for 10 minutes. Pat eggplant slices with a paper towel.
- Add flour to a large shallow bowl. Dredge slices in flour to lightly coat. Heat two tablespoons of oil over medium heat in a large pan until it is simmering hot. Working in two batches, pan fry eggplant slices in skillet for 3-4 minutes on each side until golden brown. Add extra oil as needed.
- Reduce heat to medium-low. Return cooked slices of eggplant to pan and add Takumi sauce. Simmer for 4-5 minutes.
- Serve eggplant hot over rice in bowls with green onion and pickled vegetables.
Gochujang Glazed Eggplant Donburi
Yield
2
Prep Time
15 minutes
Cook Time
21 minutes
Total Time
46 minutes
kikkoman products used:
ingredients
1 medium eggplant
2 tablespoons all-purpose flour
½ teaspoon salt
4 tablespoons olive oil, divided
½ cup Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso
For Serving
¼ cup green onion, thinly sliced
2 cups cooked rice
1½ cups pickled Asian vegetables
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
