Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 Japanese eggplants into 1-inch thick rounds and set them aside.

2. 2

   In a small bowl, whisk together 4 tablespoons of low-sodium soy sauce, 2 tablespoons of mirin, 1 tablespoon of sugar, 2 minced cloves of garlic, 1 grated teaspoon of fresh ginger, 1 optional teaspoon of gochugaru, and 1 cup of water or vegetable broth.

3. 3

   Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium heat, then brown the eggplant slices for 2-3 minutes per side until slightly softened.

4. 4

   Pour the prepared sauce mixture over the browned eggplant in the pot, bringing it to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and slow-cook the eggplant for 25-30 minutes, or until it is very tender and has absorbed much of the sauce, stirring gently every 10 minutes.

6. 6

   Remove the pot from the heat and stir in 1 tablespoon of toasted sesame oil.

7. 7

   Serve the braised eggplant warm, garnished with 2 sliced green onions and 1 teaspoon of toasted sesame seeds.