Shichimi Togarashi Glazed Eggplant



4 asian eggplants, diced
2 tbsp mirin
2 tbsp soy sauce
1 inch ginger, minced
1 tbsp RawSpiceBar’s Shichimi Togarashi
3 tbsp vegetable oil
1 tbsp chives, chopped



  1. Toss eggplant with salt and drain in a colander, stirring occasionally, let sit 45 minutes.
  2. Rinse eggplant under cold water and dry well, pressing out any excess moisture.
  3. Stir together mirin, soy sauce, ginger, and RawSpiceBar’s Shichimi Togarashi
  4. Heat oil in a 12-inch heavy skillet over medium-high heat, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
  5. Serve hot or at room temperature, sprinkled with chives and enjoy!


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