- 200-300g Asia eggplant
2 tbsp toasted sesame oil
- 3 tbsp noodle soup base
- 1 tsp rice vinegar
- 1 tsp sugar
- 190ml water
- 1 tsp grated ginger
- 2 tbsp mirin
- 1 tbsp soy sauce (available in our Creative Beginnings: Redefining "Wa" Care Package)
- Cut the eggplant lengthwise into quarter pieces. If the skin is too hard, it's better to peel them using alternating stripes.
- Coat the eggplant with toasted sesame oil.
- Cover with plastic wrap and microwave for 3 mins at 600w.
- Mix the marinade ingredients in a small bowl.
- Lift the plastic wrap and add the marinade. Recover with the plastic wrap and microwave for another 2 mins at 600w.
- Let it sit until it's cooled down (Refrigerating overnight will make it taste even better).
- Serve on your plate. If you have some greens like spring onion or coriander, you can use them as a garnish on top.
- You can keep it in the fridge for 3 days.
- If you prefer to not use a microwave, you can shallow fry the eggplant instead.
Recipe courtesy of Miwa's Japanese Cooking Class
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively. In 2016, due to her husband, Yuki’s study abroad, she spent one year in Cambridge, UK where she came up with the original idea of Japanese Cooking Class in Shinagawa & Kamakura. She is currently teaching at the biggest cooking studio in Japan while holding a class at home. She is the mother of two and a full-time worker. Always busy her food is not for tourists but for the taste of a Japanese mother.(See her Instagram for food pictures). If you want to know the a well-balanced, time-saving and delicious Japanese family cuisine, please join her lesson!
Qualification; Medicinal cooking.