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Japanese Eggplant with Butter Soy Sauce
Eggplants, butter, soy sauce, and scallions are all you need to make this delicious Japanese dish. Cooking with a microwave means less clean-up, and you can quickly enjoy the dish.
When you are hungry and don’t have much time in the kitchen to prepare dishes, you will be grateful for a quick and simple recipe like this Japanese eggplant with butter and soy sauce.
There are only four ingredients to make this dish, and it should not take longer than 10 minutes from start to finish. Your rice probably will take longer to cook in the rice cooker, so you will even have extra time to prepare a simple miso soup to make a healthy and complete meal.
Ingredients for Japanese Eggplant with Butter Soy Sauce
Japanese eggplants
Please use Japanese eggplants if possible. These eggplants have thinner skin with a sweeter and milder flavor than other varieties.
The best substitute would be Chinese eggplants, though you may only need one instead of three.
Butter
I use salted butter, but unsalted butter works just as well.
Soy sauce
Please use Japanese soy sauce if possible. Since the salt content varies from brand to brand, you may need to adjust the saltiness by adding more salt as needed.
Scallions
Just 1 bunch of scallion should produce enough slices to top this dish. It gives a nice kick to round up the flavor, so please don’t skip this.
Use a 600-Watt Microwave
We will be using a microwave to cook this dish. The time given for this recipe assumes a 600-watt setting, so please consult your microwave manual to set your microwave to cook at 600-watt.
If you are unsure about your microwave power setting, I suggest reducing the cooking time to 2 minutes. Then check for doneness, and cook again at 30-second intervals until the eggplants are tender.
How to cook Japanese Eggplant with Butter Soy Sauce
1. Prepare eggplants
Wash and clean the eggplants, then cut away the stems of each eggplant. Cut eggplants into thin slices and arrange them on a microwave-safe plate.
2. Cook eggplants
Cover the plate with a microwave lid or a saran plastic wrap. Cook in a 600-watt microwave for 4 minutes or until the eggplants are tender.
3. Season and serve
Remove the lid or throw away the saran plastic wrap. Drizzle the eggplants with soy sauce, top with butter, and sprinkle with sliced scallions. Serve immediately.
Japanese Eggplant with Butter Soy Sauce
Ingredients
- 3 (~ 250 gram / 9 ounce) Japanese eggplants
- 1.5 tablespoon soy sauce
- 15 gram (1 tablespoon) salted butter
- 1 scallion, thinly sliced
Instructions
- Prepare eggplants: Wash and clean the eggplants, then cut away the stems of each eggplant. Cut eggplants into thin slices and arrange them on a microwave-safe plate.
- Cook eggplants: Cover the plate with a microwave lid or a saran plastic wrap. Cook in a 600-watt microwave for 4 minutes or until the eggplants are tender. (Note 1)
- Season and serve: Remove the lid or throw away the saran plastic wrap. Drizzle the eggplants with soy sauce, top with butter, and sprinkle with sliced scallions. Serve immediately.
Notes
- (1) If you are unsure about your microwave power setting, I suggest reducing the cooking time to 2 minutes. Then check for doneness, and cook again at 30-second intervals until the eggplants are tender.
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