A simple recipe for "Teriyaki Eggplant and Fried Bean Curd".

A simple recipe using seasonal eggplant and thick fried tofu. It has a rich, sweet and spicy flavor that makes it perfect as a side dish for rice or as a snack for drinks.

Teriyaki Eggplant and Deep Fried Bean Curd

Ingredients

2 square pieces of thick fried tofu
1 or 2 large or small eggplants
2 tablespoons potato starch
2 tbsp soy sauce
1 tbsp sugar
1 tbsp mirin (sweet cooking sake)
A dash of sesame oil
A pinch of sesame seeds

How to make

Cut eggplant into pieces. Cut thick fried tofu into bite-sized pieces and sprinkle with potato starch. Mix soy sauce, sugar and mirin in a container.




Heat sesame oil in a frying pan and fry the eggplant. When the eggplant is browned and soft, remove it from the pan.



Add oil to the pan again and fry the fried tofu. Roll it around to brown it.


When it starts to brown, add the eggplants and add more seasoning, stirring to coat.


When the liquid has evaporated, turn off the heat, place on a plate, and sprinkle with sesame seeds.

How does it taste?

You will definitely fall in love with the star of the show, the thick fried tofu. By covering it with potato starch, the surface is crispy and fragrant, while the inside is soft and chewy, offering a distinct contrast in taste. It goes perfectly with the sweet and spicy seasoning! It is as hearty and delicious as the meat.


The crispy skin and juicy inside of the eggplant is a perfect match. The two ingredients have something that each other does not have, so you will never get bored of eating them.


Sesame seeds accentuate the flavor and texture of the dish. You can add chopped nori (seaweed) or spring onions if you like. Chopped nori (seaweed) and spring onions can be added as desired, and this is a must-have dish for summer when eggplant is in season!