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RECIPESarrowOther Electric ProductsarrowNasu Kabayaki (Grilled Eggplant)
<i>Nasu Kabayaki</i> (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.

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
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.

2

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

3

Brush sesame oil over eggplant and green onion.

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.

5

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

6

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

7

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

8

Serve while hot. Enjoy!