Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Real fermented mirin — sweet rice wine for glazes and teriyaki
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Sweet rice wine — teriyaki, nimono, tamagoyaki
Nori and dried egg furikake — instant savory rice topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Real fermented mirin — sweet rice wine for glazes and teriyaki
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Sweet rice wine — teriyaki, nimono, tamagoyaki
Nori and dried egg furikake — instant savory rice topping
You're reading one of recipes available free. Full library with Gastronome.
Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them. Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed. Remove from heat. Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating. Before serving, sprinkle with sesame seeds. Serve warm or at room temperature.