Recipe: Eggplant Kabayaki

Although it’s no more MCO and many of us are more or less back to our previous routines, we are still highly encouraged to stay home when we can. Here’s another recipe for the home cooks who would like to try their hands on something new!

Eggplant Kabayaki

by Margarita Lee

Margarita Lee

Ingredients A:

  • 1 Big round eggplant
  • 3 tbsp cornstarch 
  • ½ cup Cooking oil

Ingredients B:

  • 3 tbsp Japanese soy sauce
  • 3 tbsp Mirin
  • 1 tbsp sugar 


  1. Mix ingredients B in a bowl. Set aside.
  2. Trim the stem off and remove the skin of the eggplant.
  3. Soak eggplant in salted water to minimise browning. 
  4. Bring water to a boil and steam the eggplant for 5 minutes.
  5. Cut the eggplant in half lengthwise with a sharp knife, then cut multiple slits into it to increase its surface area.
  6. Pat the eggplant with a kitchen paper towel to remove excess water.
  7. Coat both sides of the eggplant with cornstarch.
  8. Heat oil in a pan, then fry both sides of the eggplant until golden brown. Dish out and keep aside. 
  9. Remove excess oil from the pan, pour in Ingredients B and simmer under low heat for about 30 seconds.
  10. Add in eggplant and simmer until sauce thickens. Garnish with sesame seeds. Serve.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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