Recipe
Melt-in-Your-Mouth Simmered Eggplant with Bonito Flakes and Chili
Ingredients
- 3eggplants
- 4tbsp vegetable oil
- 200mlwater
- 11/2 tbsp soy sauce
- 1/2tbsp sugar
- 11/2 tbsp mirin
- 1red chili pepper, sliced
- 1small packet bonito flakes (2g)
- 1/2tbsp sesame oil
- Slicedgreen onions, to taste
About "Melt-in-Your-Mouth Simmered Eggplant"
This melt-in-your-mouth simmered eggplant is made quickly with minimal oil. The eggplants are scored diagonally on both sides, pan-fried, and drained of excess oil before being simmered in a flavorful broth infused with bonito flakes, red chili pepper, and sesame oil. The resulting tender, melt-in-your-mouth eggplant is also incredibly delicious when served chilled.
Introduction to Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】 →
Video Timestamps
Tips for Making "Melt-in-Your-Mouth Simmered Eggplant"
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Prep
- Scoring the eggplant diagonally on both sides dramatically improves flavor absorption and ensures a beautiful presentation.
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Heat control
- Pan-fry over medium heat for 2-3 minutes per side, then simmer gently on low heat for 7-8 minutes after bringing to a boil.
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Oil removal
- Pouring water over the cooked eggplant to rinse off surface oil and wiping the pan clean creates a light, refreshing flavor.
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Plating
- The tender eggplant breaks easily, so use a spatula to carefully transfer it to the serving dish.
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Serving
- Chilling it thoroughly in the fridge concentrates the flavors, making it a great topping for somen noodles.
Ingredients for "Melt-in-Your-Mouth Simmered Eggplant"
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How to Make "Melt-in-Your-Mouth Simmered Eggplant"
- 1
Prepping the Eggplants
Trim the stems of 3 eggplants by rotating them and shaving them off like sharpening a pencil. Cut the eggplants in half lengthwise, then make fine diagonal scores on the skin side. Flip them over and make scores on the flesh side in the opposite direction of the skin scores, being careful not to cut all the way through.
- 2
Pan-Frying the Eggplants
Heat 4 tbsp of vegetable oil in a frying pan over medium heat. Place the eggplants skin-side down in the pan and coat them thoroughly with the oil. Cook over medium heat for 2 to 3 minutes, then carefully stand them up to sear the sides. Flip and cook the flesh side for another 2 to 3 minutes until golden brown.
- 3
Removing Excess Oil
Turn off the heat and pour in enough water to submerge the eggplants to wash off excess surface oil. Drain all the water, then wipe away any remaining oil in the pan with a paper towel.
- 4
Simmering with Seasonings
To the drained frying pan, add 200ml water, 1 1/2 tbsp soy sauce, 1/2 tbsp sugar, and 1 1/2 tbsp mirin. Add 1 sliced red chili pepper, 1 small packet of bonito flakes (2g), and 1/2 tbsp sesame oil. Gently stir so the eggplants don't break apart, and bring to a boil over medium heat. Once simmering, reduce the heat to low and simmer gently for 7 to 8 minutes.
- 5
Plating
Carefully transfer the tender eggplants to a serving dish using a spatula. Arrange them in the dish, then pour the flavorful simmering broth over them. Garnish with sliced green onions to taste and serve.
Food Science
The combination of glutamic acid in eggplant and soy sauce with inosinic acid in bonito flakes creates a synergistic umami effect, producing a deep and rich flavor. Additionally, cooking with a generous amount of oil softens the eggplant's structure to create a melt-in-your-mouth texture while adding richness. Furthermore, the saltiness of the soy sauce, the sweetness of the sugar and mirin, and the spiciness of the red chili pepper harmonize beautifully to round out the overall flavor profile.
Detailed Commentary on "Melt-in-Your-Mouth Simmered Eggplant"
* Content organized by topics from the video.
Easy Seasonal Side: Tender Simmered Eggplant
Culinary researcher Koh Kentetsu introduces "Tender Simmered Eggplant" using seasonal eggplant as part of his highly popular series, "Vegetable Side Dishes: Serve This on the Side." While simmered eggplant dishes typically require deep-frying in plenty of oil before simmering, this recipe offers a quick, low-oil alternative. The charm of this recipe lies in its simplicity while maximizing the natural deliciousness of the eggplant. Infused with the umami of bonito flakes and a spicy kick from red chili pepper, it is a perfect dish that pairs wonderfully with both rice and sake.
How to Cut Eggplant for Flavor and Presentation
We start with prepping the 3 eggplants. According to Koh Kentetsu, "The way you cut it definitely changes the flavor." By shaving off the stem while rotating it like a pencil, you can minimize waste. After cutting the eggplant in half lengthwise, make fine diagonal scores on the skin side. Then, flip it over and score only the inner flesh side in the opposite direction of the skin, being careful not to cut all the way through. Scoring both sides like this dramatically improves flavor absorption. He also shared a professional tip: scoring diagonally ensures a beautiful presentation once cooked.
Tips for Pan-Frying with Minimal Oil
Heat 4 tbsp of vegetable oil in a frying pan over medium heat. While eggplant is traditionally deep-fried before simmering, this recipe uses a "pan-frying" method to keep it light and easy. Koh Kentetsu's key tip is to place the eggplant skin-side down and thoroughly coat it with oil first. Coating it before cooking ensures a moist and glossy finish even with minimal oil. Cook over medium heat for 2 to 3 minutes, and carefully stand them up to sear the sides to enhance the overall color and gloss.
The Extra Step for a Clean, Light Finish
Once the skin is beautifully seared, cook the flesh side for another 2 to 3 minutes until golden brown. Eggplant naturally releases the oil it absorbs as it cooks, so there is no need to add more oil along the way. Once both sides are cooked, Koh Kentetsu shares his top recommendation: turn off the heat, pour in enough water to submerge the eggplants, and wash off the excess surface oil. Carefully drain all the water without letting the eggplants fall out, then wipe any remaining oil from the pan with a paper towel. This extra step preserves the richness of pan-frying while delivering a clean, light simmered dish. If you prefer a richer flavor, you can skip the water rinse and simply wipe the pan with a paper towel.
Simmering with Bonito Flakes and Chili
Add the seasonings to the drained frying pan: 200ml water, 1 1/2 tbsp soy sauce, 1/2 tbsp sugar, and 1 1/2 tbsp mirin. Next, add 1 sliced red chili pepper for a spicy kick and preservation benefits, along with 1 small packet of bonito flakes (2g) as the umami base. Finally, drizzle in 1/2 tbsp of sesame oil for aroma. Gently stir so the eggplants do not break, bring to a boil over medium heat, then reduce the heat to low and simmer gently for 7 to 8 minutes once it starts bubbling.
Gently Plating the Tender Eggplant
Once simmered and fully infused with flavor, it is time to plate. The eggplant is so incredibly tender that it feels like it might break if picked up with chopsticks, so carefully transfer it to a serving dish using a spatula. Once arranged, pour the rich, flavorful broth over the top. As an optional finish, garnish with sliced green onions to add color and flavor, completing the vibrant "Tender Simmered Eggplant."
Tasting and Serving Suggestions
It is time to taste the finished dish. Taking a bite, Koh Kentetsu exclaims, "So tender!" The flavors have penetrated all the way to the core of the eggplant—hard to believe it was made in such a short time. The umami of the bonito flakes and the aroma of the sesame oil are in perfect balance. Rinsing the eggplant in water after pan-frying ensures a clean yet rich flavor. While delicious hot, he highly recommends chilling it thoroughly in the refrigerator. Chilling tightens the flavors, and he notes that it also makes a wonderful topping for somen noodles.
About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】
Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】
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