Nasu Kabayaki (Grilled Eggplant)
Ingredients (serves 2):
- 1 Tbsp. sugar
- 3 Tbsp. sake (rice wine)
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin (sweet rice wine)
- 1/2 eggplant, cut half lengthwise
- 1 Tbsp. dark sesame oil
- 2 cups cooked rice
*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.
Make the sauce. In a small pan, combine sugar, sake, soy sauce, mirin and simmer until sauce reduces to half of the amount. Set aside.
Peel the eggplant. Cut the eggplant lengthwise to slices that are 1/2“ thick, 1-2” wide, 3-4” long.
Brush sesame oil over eggplant and green onion.
Preheat the Gourmet Roaster for 5 minutes. Place eggplant slices and green onion and roast for 5 minutes or until the surface are lightly browned.
Take sauce from step 1, brush over the surface of each eggplant slices to glaze. Roast for another 2-4 minutes.
Place rice in serving bowls. Soak roasted eggplants in remaining sauce, then place over rice.
Cut roasted green onion into quarters to garnish. Drizzle over remaining sauce.
Serve while hot. Enjoy!