Japanese Shoyu Eggplant

September 6, 2019 / By Foodland

Japanese Shoyu Eggplant

An easy and tasty way to enjoy eggplant. Flavored in a light dashi and shoyu based broth. Before enjoying, top with toasted sesame seeds and green onions for added texture.
Course Appetizer, Snack
Cuisine Vegetables
Servings 5 Servings


  • 4 Japanese Eggplant
  • 2 tablespoons canola oil
  • 2 cups dashi
  • 1 cup shoyu
  • 0.5 cup mirin
  • 2 tablespoons sugar
  • 0.25 cup green onions(thinly sliced)
  • 1 tablespoon white sesame seeds(toasted)


  1. Clean the eggplant and trim off the ends.
  2. Score the eggplant with fine slits about ¼ inch apart along the length of the eggplant and slice each eggplant into thirds.
  3. In a frying pan over medium heat fry the eggplants in oil until the skins wilt on all sides.
  4. Add dashi, shoyu (soy sauce), sugar and mirin then bring to a boil.
  5. Cover pan and lower heat to simmer.  Simmer for 15- 20 minutes.
  6. Adjust flavors and remove from heat.
  7. Cool and place in the refrigerator overnight to absorb flavors.
  8. Before serving, top the eggplants with a few tablespoons of the broth and garnish with green onions and toasted sesame seeds.
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