Simmered Eggplant and Konnyaku

Simmered Eggplant and Konnyaku

This is a simmered eggplant and konnyaku dish made easily using just one pan. A comforting, very Japanese flavored dish lightly scented with sesame oil.

Ingredients: 3 to 4 servings

4 (small Japanese type)
Japanese leek
1 slice
Green bell pepper (optional)
Sesame oil
1/2 tablespoon
3 tablespoons
Dashi stock
200 ml
Soy sauce
2 tablespoons
Oyster sauce
1/2 teaspoon plus


1. Score the surfaces of the eggplants and konnyaku in a crisscross pattern, and cut into bite sized pieces. Cut the leek and bell peppers into bite-sized pieces. Finely julienne the ginger.
2. Put the sesame oil in a pan, add the ginger, leek, eggplants and peppers and stir-fry slowly over low heat.
3. When the vegetables are wilted, add the konnyaku and stir-fry some more.
4. When everthing is cooked add the sake, dashi stock, soy sauce, and oyster sauce. Simmer over medium heat for about 10 to 15 minutes.
5. Transfer to serving plates and it's done.

Story Behind this Recipe

This is a family favorite.