Nasu Kabayaki (Grilled Eggplant)

Kabayaki is a Japanese grilling technique used often when grilling unagi (eel). We turned this traditional dish into a vegetarian meal by roasting eggplants and covering with sweet and savory sauce. Roast effortlessly with the Zojirushi Fish Roaster.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Ingredients

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

For Garnish:

2 stalks green onion

*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Step 1

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.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Step 2

Peel the eggplant. Cut the eggplant lengthwise to slices that are 1/2“ thick, 1-2” wide, 3-4” long.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Step 3

Brush sesame oil over eggplant and green onion.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Step 4

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.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Step 5

Take sauce from step 1, brush over the surface of each eggplant slices to glaze. Roast for another 2-4 minutes.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Step 6

Place rice in serving bowls. Soak roasted eggplants in remaining sauce, then place over rice.

<i>Nasu Kabayaki</i> (Grilled Eggplant) Step 7

Cut roasted green onion into quarters to garnish. Drizzle over remaining sauce.