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Japanese Togarashi Spiced Eggplant

Let your taste buds get excited with this palatable, vegetarian dish. Japanese Togarashi Spiced Eggplant is a wonderful way to eat your eggplant. The Togarashi spice blend makes the dish more flavorful and spicy.



  • 1 1⁄2 lbs large Japanese eggplants, cut crosswise 1 inch thick
  • 1⁄4 cup canola oil
  • 1⁄4 cup sesame oil
  • 2 tablespoons mirin
  • 2 tablespoons low sodium soy sauce
  • Togarashi Spice (pepper for sprinkling)


  1. Lightly sprinkle the eggplants on both sides with togarashi.
  2. In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.
  3. Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.
  4. Brush the eggplant with the remaining canola and sesame oil.
  5. Turn and cook until deeply browned on the bottom and tender.
  6. Add the mirin and soy sauce to the skillet.
  7. Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.


Click here to buy Togarashi Spice, and other herbs and spices


Source: Food.com

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