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. 

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

You can pin this photo: