Appetizers & Snacks

A Teriyaki Boy inspired eggplant dish

Eggplant wedges boiled in dashi, drained, refreshed in iced water, drained then doused with a mixture of dashi, soy sauce, sake, mirin and sugar. Garnish with toasted sesame seeds and, oooh, what a delightful vegetarian dish that’s good as an appetizer or a main dish.

This dish is inspired by an appetizer that we always order at Teriyaki Boy. The Teriyaki Boy version has grilled eggplants; I boiled mine in dashi — works either way. The smoky flavor and aroma of grilled eggplants are really nice but I can’t grill in this heat. Perhaps, when the weather is much cooler, I’ll do the grilled version. For now, I’m happy with this.


  • 4 large eggplants (the long Asian variety)
    a potful of boiling dashi (make your own or use granules)

    For the sauce:

    3/4 c. of dashi
    2 tbsps. soy sauce (I used dark; increase to 3 tbsps. if using light soy sauce like Kikkoman)
    2 tbsps. of mirin
    2 tbsps. of sake
    1 to 2 tbsps. of brown sugar

    To garnish:

    a couple tablespoonfuls of toasted sesame seeds


  1. Cut the eggplants into wedges. Cook in boiling dashi just until they soften (be careful not to allow them to turn mushy). Scoop out, dump in a bowl of iced water and allow to cool and refresh. Drain well. Transfer to a shallow serving bowl.

    Stir together all the ingredients for the sauce. Pour into a pan and boil briskly for two minutes.

    Pour the sauce over the eggplants. Sprinkle the toasted sesame seeds. Serve as an appetizer, a side dish or a light main dish.

Cooking time (duration): 15 minutes

Number of servings (yield): 4 to 5

Meal type: lunch / supper

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