RECIPE: Teriyaki Eggplant and Mayonnaise Donburi (Rice Bowl)

Perfect for weeknight dinners, this teriyaki eggplant and mayonnaise rice bowl comes together quickly, using just one pan! Tender pieces of eggplant tossed in sweet and savory teriyaki sauce and drizzled with tangy mayonnaise are served over warm rice to make a satisfying meatless meal.

Servings: 3

Ingredients:

• 3 Japanese eggplants (~300g)
• 1 Tbsp potato starch
• Vegetable oil (as needed)
• 5 shakes black pepper
• 2-2½ Tbsp Premium Teriyaki Sauce

Toppings

• White sesame seeds
• Sliced green onion
• Mayonnaise

Instructions:

1. Cut the eggplants into thick (1.5cm / ½ inch) rounds and lightly coat with potato starch.
2. In a frying pan heat 1 Tbsp of vegetable oil over low heat and add about half of the coated eggplant. Cook until browned on one side and then flip. Add an additional 1 Tbsp of vegetable oil and cover the pan, letting the eggplant steam and soften. Remove the cooked eggplant from the pan and repeat this step with the remaining slices.
3. Return all of the eggplant slices to the pan and turn off the heat. Season with black pepper and add 2-2½ Tbsp of Premium Teriyaki Sauce and toss to coat. 
4. Serve over warm rice and top with white sesame seeds, sliced green onion, and mayonnaise. 

*Available for single item purchase at our Market: Michi no Eki

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