Sunday, August 8, 2010

Teriyaki Boy's Nasu Abura Itame

I rarely eat eggplants, and when I do, it's just the one with minced pork in a hot pot served in Chinese restaurants. A few weeks ago, I discovered another eggplant dish that I really, really like. It's Teriyaki Boy's Nasu Abura Itame, or pan-fried eggplant with sweet soy sauce. I'm not sure how long they've had it, but it was our first time to notice it because we usually order the same dishes over and over again without looking at the menu.

I tried to look for a recipe online, but unfortunately, didn't find a single one available. I usually need to have a recipe in front of me to follow to the dot, but I remembered the taste clearly and thought it might be worth a shot to experiment and try to make it on my own. I was pretty happy with the results of my experiment. It tasted like Teriyaki Boy's Nasu Abura Itame, but I didn't make as much sauce as they served it with and I added a lot of sesame oil for a stronger roasted sesame seed flavor.

Thought I'd share the recipe. I don't have exact measurements though since I just pretty much put everything in until I got the exact taste I was looking for.

Nasu Abura Itame

Eggplant, cut into strips
Canola Oil
Soy Sauce
Sesame Oil
Sesame Seeds

Heat oil in pan. Fry eggplant strips until both sides are lightly brown. Add soy sauce and and a little water. Add sugar, then season with sesame oil. Allow to simmer for a few minutes. Transfer dish to a serving bowl and garnish with sesame seeds.