Japanese Egg Plant in Soy Sauce


  • 1 medium Japanese eggplant
  • 3 tbs soy sauce
  • 3 tbs sake
  • 2 tsp sugar
  • 3 tbs peanut oil
  • Kosher salt and fresh cracked black pepper to taste
Japanese egg plant is a smaller variety that is slender as opposed to the larger variety. The flavor is somewhat more delicate but absolutely delicious.

  • Cut stem off egg plant but do not peel.
  • Cut egg plant into 1 inch cubes.
  • In a small bowl combine soy sauce, sake and sugar and mix well
  • In a large saute pan heat peanut oil over moderate heat.
  • Add egg plant cubes and saute slowly, until cubes are slightly soft and lightly browned. About 5 minutes
  • Add soy sauce mixture and continue to cook, stirring occasionally, until liquid is completely absorbed and egg plant is a deep glazed brown.


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