Eggplant teriyaki topped with egg yolk

 

Ingredients:

1 eggplant

2 egg yolks

[A] 1 tablespoon soy sauce

[A] 1 tablespoon mirin

1 tablespoon salad oil

White sesame seeds, to taste

Scallion (finely chopped), to taste

Directions:

1. Remove the stems from the eggplants, cut them in half lengthwise, and make shallow grid-like cuts along the cut edges.

2. Add salad oil to a frying pan and heat over medium heat. Place eggplant (1) cut-side down and cook until golden brown. Flip and cook the other side until the skin is soft and tender.

3. Add [A] to eggplant (2) and simmer over low-medium heat for 1-2 minutes, turning constantly, until golden brown. Once glossy, serve on a plate. Make a well in the center of the eggplant with a spoon and gently place the egg yolk on top. Sprinkle with white sesame seeds and green onions and you're done!