What’s your favorite vegetable? I’m a big fan of eggplant, and I think many Japanese people feel the same way. Ultimately, eggplant is at its best when it’s absorbed all the sauce, oil, and umami! In this roundup, I’ll introduce 10 tasty recipes from Japan that use this much-loved vegetable.
1. Eggplant Kabayaki (Plant-Based “Unagi” Bowl)
Featured Comment:
“The texture, the flavours, WOW! I think I’m going to make this every day for a month now!”
– JK VeganAbroad
Turn humble eggplant into a luxurious Japanese delicacy with this clever plant-based eggplant kabayaki recipe. This ingenious adaptation is similar to the traditional unagi (eel) preparation, with soft eggplant slices soaking in a tasty kabayaki sauce made with soy sauce, mirin, and sake.
What makes this version extraordinary is its melt-in-your-mouth texture that rivals the original fish dish. Perfect for vegetarians craving authentic Japanese flavors!
2. Nasu Dengaku (Grilled Eggplant with Miso Glaze)
Nasu Dengaku takes humble eggplant and turns it into a Japanese delicacy that’s hard to resist!
The braising technique makes the flesh really tender, and the sweet-salty miso glaze adds a deep, complex flavor that makes this dish truly unforgettable.
3. Eggplant Tempura 3 Ways
Learn how to make perfect eggplant tempura with this three-step guide. This recipe takes plain old eggplant and turns it into something truly special.
Each cutting method gives you a different textural experience within the delicate tempura shell.
4. Nasu no Agebitashi (Deep Fried Eggplant in Dashi Broth)
Dashi is the perfect ingredient for this classic summer dish, Nasu no Agebitashi.
Just a quick fry and then a leisurely broth bath, and you’ve got a refreshing delicacy that’s ready to go in next to no time.
5. Plant-Based Mabo Nasu (Japanese Mapo Eggplant)
Featured Comment:
“I used mushrooms instead of soy meat. I like them better than soy meat. It was very appetizing. Once again, thank you very much for this wonderful recipe.”
– Kathleen
In the mood for some Chinese-inspired Japanese comfort food? This plant-based Mabo Nasu has all the aromatic spice and satisfaction of the original, minus the meat.
Tender eggplant chunks are mixed with soy-based crumbles in a rich, garlicky sauce that sticks to every grain of rice.
6. Spicy Seafood Yaki Udon (Stir-fry)
Featured Comment:
“I made this and I loved it! I used zucchini cut in strips instead of eggplant.”
– @annchovy6 (from YouTube)
Ready to unlock the secret of restaurant-quality Yaki Udon at home?
This spicy iteration harnesses shrimp’s hidden flavors through oil infusion, creating an intensely savory base for bouncy noodles and fresh vegetables, including eggplant!
7. Yakimeshi (Japanese Fried Rice) with Pork and Miso
This aromatic yakimeshi is a perfect blend of Japanese comfort food and weeknight simplicity.
This home-style fried rice is a great way to use day-old rice. The eggplant soaks up all the delicious, umami-rich miso flavors.
8. Soba Noodle Salad with Summer Vegetables
Featured Comment:
“I don’t do much with soba noodles but it’s very tasty, easy to cook and good summer cuisine. Yummy.”
– Kathleen
Cool down with Japanese soba salad, where chilled buckwheat noodles meet garden-fresh vegetables in perfect harmony.
A rich miso meat sauce adds unexpected depth to this refreshing dish. Perfect for busy cooks who want to create an impressive Japanese meal without spending hours in a hot kitchen.
9. Osaka-Style Kushiage (Deep-Fried Skewers)
Japanese kushiage shows how versatile eggplant can be—and it does so in the most delicious way possible.
Each bite-sized piece is coated in golden panko breadcrumbs, creating a satisfying crunch that gives way to a velvety center.
10. Jingisukan (Hokkaido Style Lamb BBQ)
Jingisukan will take you on a journey to Hokkaido, where tender lamb meets a vibrant array of vegetables on a distinctive grilling pan.
This regional specialty gets a unique twist with the addition of eggplant chunks that become deliciously smoky and tender alongside the traditional vegetables.
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