「Unagi-Style Eggplant」

Ingredients and amounts

• 1 long, tapered eggplant (do not use round or short varieties)
• 20 ml honey
• 15 ml white sugar
• 40 ml light soy sauce
• 10 ml dark soy sauce
• 20 ml cooking wine
• 100 ml water
• Oil as needed (amount depends on pan type: for non-stick, enough to coat the eggplant surface; for iron, enough to just cover the pan bottom)
• Cornstarch slurry (cornstarch to water ratio 1:4 to 1:10, as needed for thickening)

Step-by-step method

1. 1

   Step 1

   Peel the eggplant and cut it crosswise into two pieces.

2. 2

   Step 2

   Steam the eggplant pieces for 5 minutes.

3. 3

   Step 3

   Slice each piece lengthwise without cutting all the way through, then make 2-3 shallow cuts on each cut side so the piece can be flattened.

4. 4

   Step 4

   Pan-fry the eggplant until both sides are golden brown.

5. 5

   Step 5

   Pour the unagi sauce over the eggplant until it reaches halfway up the sides.

6. 6

   Step 6

   Cook until the bottom side is browned, then flip.

7. 7

   Step 7

   Reduce the sauce. If it does not thicken, add a cornstarch slurry (cornstarch to water ratio between 1:4 and 1:10, adjusting as needed).

8. 8

   Step 8

   Drizzle the remaining unagi sauce over the eggplant.

9. 9

   Step 9

   Remove from the pan and serve.