Eggplant Teriyaki Don

Speedy one skillet dish

While looking for something else in the refrigerator I spotted the PURPLE! Eggplant is my least go-to vegetable though, a store was having a great sale…I bought it…that was more than two weeks ago…oopsy but lucky! it still looks plump and elegantly gangling…opposite of me!

I think I mentioned it before but If I am stuck on what to make for supper then I search for clues at Cookpad.com. Type in the name of the ingredients in the search box (just like allrecipe.com, right?), and voila! Thousands of recipes to choose from….yowza!
What attracted me to this recipe is simplicity and quick clean up.

Ingredients and Instruction for 2 servings (Print Recipe Here)

Note: seasoning is suggestion, adjust according to your taste.

• 4 Tablespoons soy sauce
• 4 Tablespoons of sake
• 4 Tablespoons mirin (seasoned cooking sake wine)
• 2 Tablespoons sugar, preferably *Sanonto (三温糖) sugar, fine to substitute with light brown sugar *In my old 2012 post I used this type of sugar in one of my favorite bread and see photos of the gorgeous hotel I stayed.
• 2-3 Tablespoons vegetable oil
• 1 eggplant approximately 8 oz..Slice or cut in big chunks
• 1/2 pound thinly sliced pork, slice in half if it’s too wide
• 2-3 Tablespoons potato starch
• 8-10 shiso leaves sliced (optional but nice to have)
• Toasted white sesame seeds (optional)
• Cooked rice

1. Mix soy sauce, sake, mirin and sugar in a small bowl. Set aside
2. Dust eggplant and pork lightly with potato starch. I put eggplant in bag with potato starch to shake to coat.
   
3. Heat oil in nonstick frying pan at medium heat. Add eggplant and sauté till limp then add pork and sauté until cooked through, about 4-5 minutes. Note: add more oil if the pan seems too dry.
4. Give soy sauce mixture (step #1) one last stir and pour the mixture around the perimeter of the pan. Quickly stir to coat all ingredients, about 1 minute. Variation: Pour 1/4 cup water for saucy version. Add little bit of gochujang if you like it hot!
5. Serve over warm rice and top with shiso leaves or white sesame seeds..

Last weeks' Today’s TAPAS – Inari sushi fun! Chicks and peas in a pod, pickles.
Against definition of tapas – ‘You keep using that word. I do not think it means what you think it means’ – I post dessert once in a while. Below is Vanilla and Chocolate Custard, fresh Mango rose.

The highlight of last week – Some from my husband’s office had an opportunity to volunteer one day to cook and serve for homeless youth at downtown Portland.

I think those are daffodils blooming in the distance… cheerful sight isn’t it?

Have a wonderful week!