Enjoy these Teriyaki Eggplant and Mushrooms over steamed short grain rice for a quick and easy meal inspired by Japanese Chicken Teriyaki Don or top rice. No bottled teriyaki sauce is needed for this recipe and instead uses 4 key ingredients to make a delicious sweet and savoury sauce.
Cooking down the key ingredients for the teriyaki creates this irresistible glossy finish that coats the eggplant and mushroom as the sauce reduces and the sugars start to caramelise.
WHAT IS TERIYAKI?
In Japanese cuisine, Teriyaki is actually a style of cooking. There is Chicken teriyaki, salmon teriyaki, and more where the sauce is usually brushed or scooped over the protein while cooking.
The protein is usually seared first before the sauce is poured over and any excess sauces from the sides of the pan can easily be scooped over and cooked down until the sauce is reduced and the sugars caramelise to glaze the protein.
This Teriyaki Eggplant and Mushroom recipe uses a mix of eggplant and mushrooms instead.
WHAT INGREDIENTS DO I NEED FOR TERIYAKI SAUCE?
YOU’LL NEED 4 KEY INGREDIENTS:
- Soy sauce – It’s best to use Japanese soy sauce such as those from the brand Kikkoman. I actually used Chinese soy sauce since I didn’t have Japanese soy sauce on hand, but I really recommend to use Japanese soy sauce because this has a more complex umami taste
- Sake – Sake is a Japanese rice wine that adds a bit of sweetness and umami to the dish.
- Mirin – Mirin is a sweetened that when cooked down also adds a nice shine to dishes because of the sugars it contains.
- Sugar – This helps balance out the saltiness from the dish and of course adds to the distinct sweet & savoury flavours of terityaki. Sugar also plays a key role in getting that good shiny glaze to teriyaki since the sugars cook down and caramelises to coat the protein or vegetables.
TOTALLY OPTIONAL:
- Dark mushroom soy sauce – optional and not traditionally used. I like to add some dark soy sauce just for that richer, extra caramel colour and finish to the eggplant and mushroom. Dark mushroom soy sauce also adds an extra kick of umami.
HOMEMADE TERIYAKI SAUCE OR GLAZE
I have a homemade teriyaki sauce recipe here, that I love to prepare and store for future use.
INGREDIENTS YOU’LL NEED TO MAKE THIS RECIPE
- eggplants, I used 3 small Chinese eggplants
- fresh mushrooms of choice , I used shiitake mushrooms
- neutral oil
- sake
- mirin, I used hon mirin
- soy sauce
- dark mushroom soy sauce, optional for colour
- sugar, adjust to desired sweetness
You can find the full recipe for this in the card below.
TO SERVE
- Steamed short grain or Japanese rice
- Sliced green onions
- Sesame seeds
HOW TO MAKE THIS TERIYAKI EGGPLANT & MUSHROOM RICE BOWL
PREPARE THE EGGPLANTS AND MUSHROOMS
- Prepare a large bowl with some salt. Chop off the top ends of the eggplant. Slice the eggplants lengthwise in half, then quartered, before slicing into 2-inch (5-cm) long pieces.
- Place the eggplants in the bowl of water with salt to prevent the eggplant from browning.
- Slice the mushrooms then drain the eggplant from the water. Pat the eggplant pieces until dry.
COOK THE EGGPLANTS AND MUSHROOMS
- Heat a large wok or skillet over medium heat. Once hot, add in the oil.
- Add the eggplant and leave untouched to cook over medium high heat until the pieces start to brown on the outside.
- Afterwards, add in the mushrooms and leave everything to cook over medium until lightly brown as well.
ADD THE TERIYAKI ESSENTIALS
- Pour in the sake, mirin, soy sauces, and sugar. Mix well and leave everything to cook for 3-4 minutes until the sauce is reduced and the sugars start to caramelise and coat the eggplant and mushroom until glazed.
SERVE AND ENJOY
- Once done, turn off the heat. Serve over a bowl of steamed rice. Garnish with green onions and sesame seeds. Enjoy while hot.
MORE RECIPES YOU MIGHT ENJOY
- Teriyaki Fried Rice
- Katsu Sushi Sandwiches and Rolls
- Baked Teriyaki Cauliflower Balls
- Tofu “Chicken” Teriyaki
- Tofu Katsu
Teriyaki Eggplant and Mushroom Rice Bowl
Enjoy these Teriyaki Eggplant and Mushrooms over steamed short grain rice for a quick and easy meal inspired by Japanese Chicken Teriyaki Don or top rice. No bottled teriyaki sauce is needed for this recipe and instead uses 4 key ingredients to make a delicious sweet and savoury sauce.
Ingredients
- 9.5 oz eggplant , I used 3 small Chinese eggplants
- 6.5 oz fresh mushrooms of choice , I used shiitake mushrooms
- 2 tbsp neutral oil for cooking
- 2 tbsp sake
- 2 tbsp mirin I used hon mirin
- 2 tbsp soy sauce
- 1 tsp dark mushroom soy sauce , optional for colour
- 1-2 tbsp sugar , adjust to desired sweetness
To Serve
- Steamed short grain or Japanese rice
- Sliced green onions
- Sesame seeds
Instructions
- Prepare a large bowl with some salt. Chop off the top ends of the eggplant. Slice the eggplants lengthwise in half, then quartered, before slicing into 2-inch (5-cm) long pieces.
- Place the eggplants in the bowl of water with salt to prevent the eggplant from browning.
- Slice the mushrooms then drain the eggplant from the water. Pat the eggplant pieces until dry.
- Heat a large wok or skillet over medium heat. Once hot, add in the oil.
- Add the eggplant and leave untouched to cook over medium high heat until the pieces start to brown on the outside.
- Add in the mushrooms and leave everything to cook over medium until lightly brown as well.
- Add in the sake, mirin, soy sauces, and sugar. Mix well and leave everything to cook for 3-4 minutes until the sauce is reduced and the sugars start to caramelise and coat the eggplant and mushroom until glazed.
- Turn off the heat. Serve over a bowl of steamed rice. Garnish with green onions and sesame seeds. Enjoy while hot.
NUTRITIONAL INFO
Serving: 1serving (no rice) | Calories: 258kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1311mg | Potassium: 650mg | Fiber: 5g | Sugar: 17g | Vitamin A: 31IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
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This Post Has 8 Comments
Loved this recipe! I used an aubergine I could find in a UK supermarket as I couldn’t source Chinese ones, and it worked great. I also threw in some medium-firm tofu that I had in the fridge, and subbed the sake for white rice vinegar as that’s all I had and it was still delicious. I must get some sake though!
Yay happy you liked it, Sally! The white rice vinegar is a type of vinegar and not rice wine so I can imagine the acidity it gave to this dish! Great contrast to the sweetness of the sugar ◡̈
SO delicious! I meal prepped this for the week and it was quick and easy. The sauce got nice and thick and it was great on top of white rice. Adding this recipe to my regular rotation. Thanks Jeeca, your recipes are always great!
YAAY happy you liked it! ◡̈
Hi, can you use dried shiitake instead of fresh ones?
Hi Adi! Yes you can pre soak the mushrooms and then slice them ◡̈ hope this helps!
I used European eggplants and button mushrooms but it still worked nicely 🙂
Very easy to make and tasty! I added some dried soy sticks for protein and they soaked up the sauce very well.
Thank you Jeeca!
Oooh that must’ve been amazing with the soy sticks for extra texture too! Glad you liked it and thanks so much Eva ◡̈