Melting texture & refreshing perilla eggplant and perilla boiled

"Eggplant and perilla boiled" recipe that adds an accent to the eggplant that melts juicy with a sweet and spicy taste. It is the taste of rice that is strong and strong.

Boiled eggplant and perilla

Ingredients (for 2-3 people)

3 eggplants, 8 to 10 perilla leaves, 1 tablespoon of sesame oil
2 tablespoons of sugar, soy sauce and sake
80 ml of water

How to make boiled eggplant and perilla

Wash the eggplant to remove the calyx and cut into bite-sized pieces. For the perilla, cut off the root of the leaf and cut it into julienne.


Heat sesame oil in a frying pan and fry while rolling the eggplant.


When the eggplant turns and becomes soft, add sugar, soy sauce, sake, water, and perilla leaves and mix. Boil the eggplant while rolling it so that the broth soaks into the whole.


When the eggplant is soaked in the broth, it is complete.

What is the taste of boiled eggplant and perilla?

Eggplant that melts juicy with a sweet and spicy taste, and its refreshing accent. The rice goes well with a strong seasoning. It tastes better after it has cooled and soaked in the taste than when it is freshly made. It is a recommended dish for pre-made and lunch boxes.