Japanese Simmered Eggplant

I made this simmered eggplant dish as a side for the wagyu teriyaki. I adapted the recipe for Spicy Eggplant from “Japanese Cooking: A Simple Art” and the result was delicious. If you serve it in a nice bowl (as you should with any Japanese food), the result will be impressive even though it’s quite easy to make (if you had already made the dashi anyway, that is).  I used a western eggplant rather than small Japanese eggplants (which are not available around here), and I replaced the dried red peppers with shichimi togarashi because that is what I had on hand.


For 4 servings

1/2 eggplant

250 ml (1 cup) dashi

1 Tbsp mirin

4 Tbsp sugar

2 Tbsp Japanese soy sauce

oil for frying

shichimi togarashi


Peel the eggplant. Cut the eggplant in 1/2 cm (1/4 inch) slices, and cut the slices into quarters. I used 8 slices of similar size from the middle (widest) part, and reserved the remaining eggplant for another use.

You could also leave the skin on, but the skin will be chewy so I like it better without.

Fry the eggplant slices over high heat in abundant oil.

Fry until golden on both sides.

Add dashi, mirin, sugar, soy sauce, and shichimi togarashi to taste. Cover with a lid and let this simmer over medium heat for 10 minutes.

At the end the liquid should be reduced somewhat, otherwise remove the lid for the final part of the simmering.

Serve in individual bowls with some of the simmering liquid.


13 thoughts on “Japanese Simmered Eggplant

      1. I really don’t know a lot about Japanese cooking. It is a whole future chapter for me. Looking forward to it. For example, I had never heard of bonito flakes before reading this. What ignorance!


        1. If you do want to venture into Japanese cooking, I could definitely recommend the book I mentioned in the post. It is written by a Japanese chef, Shizuo Tsuji, for foreigners with a detailed explanation of all the ingredients. Bonito, a member of the mackerel family, is dried and shaved to make the flakes.


    1. Thanks. If you do make them on the same night, have the pappardelle first, as the eggplant has a much stronger flavor.


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