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Your recipes and choice of dishes continue to blow my mind I continually cook your dishes for my parents and they love it, keep up the great videos I'm sure you will blow up to over a million subs very very soon but please don't forget my comment here 😂❤
Thank you for your lovely comment! I'm happy to hear you and your family have enjoyed my recipes! Haha it's a long long way still, but I will forever be grateful of all the support and feedback I've received! :)
This will be the very first eggplant recipe I will love to try! Until now, I’ve never liked it. Question: how can I prepare them without a microwave in the house? Can I steam them instead?
I tried the recipe. Did you really use dark soy sauce and not regular soy sauce? I used dark soy sauce and the sauce way darker and thicker, almost pitch black. The taste was also dominated by the dark soy sauce and not pleasant. The soy sauce in the video also does not look as thick as regular dark soy sauce. Further more it does not help that you do not show the which brands you use. Over all the result was ok but not as good as a imagined. Next time I will use regular soy sauce.
Thank you for your feedback! I should clarify - I used Japanese dark soy sauce (koikuchi shoyu), which is actually the standard "regular" soy sauce in Japanese cooking. Would it be possible that the one you used was Chinese dark soy sauce? Which is much thicker and darker. Japanese dark soy sauce has a different consistency and color than its Chinese counterpart. In the future, I'll be sure to specify the type of soy sauce more clearly to avoid any confusion!
![[Vegan] Glazed Eggplant Bowl "Eel" Kabayaki Donburi | Japanese Recipes](http://i.ytimg.com/vi/TkoizngWcyk/mqdefault.jpg)
🖨 PRINT FULL RECIPE: sudachirecipes.com/eggplant-kabayaki/
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
📌 RECIPE DETAILS:
⏰ Time: 20 mins
👥 Servings: 2
🥕 Ingredients:
- 3 eggplants
- 1 tbsp cooking oil
- ½ tbsp all-purpose flour
- 1 tbsp dark brown sugar
- 2 tbsp dark soy sauce
- 2 tbsp sake
- 1 ½ tbsp mirin
- 2 portions cooked Japanese short-grain rice
- shredded sushi nori seaweed "kizami nori"
- wasabi (optional)
- finely chopped green onions
- sesame seeds
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/eggplant-kabayaki/
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I made it yesterday and it was perfect !! Simple yet delicious, and if you have access to an Asian supermarket, the ingredients are easy to find 👍
Thank you for trying this recipe! I'm happy to hear that you enjoyed it! :)
Thank you looks amazing and simple to make! I can’t wait to make it! Would love to see more plant based dishes on your channel too!
Thank you! I will keep trying to mix and match between plant-based and non! :)
What a yummy-looking recipe, cant wait t try it! Thank you!
Thank you! I hope you enjoy1 :)
Your recipes and choice of dishes continue to blow my mind I continually cook your dishes for my parents and they love it, keep up the great videos I'm sure you will blow up to over a million subs very very soon but please don't forget my comment here 😂❤
4
Thank you for your lovely comment! I'm happy to hear you and your family have enjoyed my recipes! Haha it's a long long way still, but I will forever be grateful of all the support and feedback I've received! :)
Looks delicious. Will cook this evening
Thank you! I hope you will enjoy!
Excellent, very nice!
Thank you!
What can i use instead of sake i live in a small island called aruba and sake is near impossible to find everything else i can find
This will be the very first eggplant recipe I will love to try! Until now, I’ve never liked it. Question: how can I prepare them without a microwave in the house? Can I steam them instead?
usually you soak the eggplant in water first before you microwave it. steaming is perfect but it takes longer 🙂
Thank you for wanting to try this eggplant recipe! You can indeed steam the eggplants to the point where they get soft and squishy!
I tried the recipe. Did you really use dark soy sauce and not regular soy sauce? I used dark soy sauce and the sauce way darker and thicker, almost pitch black. The taste was also dominated by the dark soy sauce and not pleasant. The soy sauce in the video also does not look as thick as regular dark soy sauce. Further more it does not help that you do not show the which brands you use. Over all the result was ok but not as good as a imagined. Next time I will use regular soy sauce.
Thank you for your feedback! I should clarify - I used Japanese dark soy sauce (koikuchi shoyu), which is actually the standard "regular" soy sauce in Japanese cooking. Would it be possible that the one you used was Chinese dark soy sauce? Which is much thicker and darker. Japanese dark soy sauce has a different consistency and color than its Chinese counterpart.
In the future, I'll be sure to specify the type of soy sauce more clearly to avoid any confusion!
You pretend to eat meat