@aisletotokyo: Full Recipe↓ Ep.2/10 | TERIYAKI NASU DON 🛒 INGREDIENTS: Servings: 2 - Rice: 2 bowls - Aubergines: 220g - Cornflour: 1 1/2 tbsp [Seasoning] - White wine: 4 tbsp - Sugar: 2 tbsp - Soy sauce: 3 tbsp [Topping] - Scallion - Toasted sesame seeds 🧑‍🍳 METHOD: 1. In a small bowl, mix the sauce ingredients together. 2. Slice the aubergine into 1 cm thick rounds and dust both sides lightly with cornflour. 3. Heat vegetable oil in a pan over medium heat and pan-fry the aubergine slices until golden brown on both sides. 4. Pour in the sauce and simmer gently, turning the slices to coat evenly until the glaze thickens. 5. Spoon warm rice into a bowl, arrange the glazed aubergine on top, and garnish with finely chopped scallions and toasted sesame seeds. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 4 tbsp white wine for 1 1/2 tbsp sake and 2 1/2 tbsp mirin, and reduce sugar from 2 tbsp to 1 tbsp. #VeganRecipes #JapaneseCooking #EasyRecipe #RiceBowl #VegetarianRecipes

Shota Horii | Aisle to Tokyo

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Sunday 08 November 2026 17:00:00 GMT