Japanese eggplants are usually straight, unlike their curved Italian cousins. They have thin skin and are easy to slice, so be careful not to cut yourself. [2] X Research source

Feel free to substitute low-sodium soy sauce if you prefer! If you don’t have dry sherry, use rice wine or rice vinegar instead. [4] X Research source This is a great time to prep the other components to your meal.

Don’t forget, you can grill Japanese eggplant alongside other delicious veggies. Yellow squash, zucchini, mushrooms, asparagus, and tomatoes take about the same amount of time as Japanese eggplants.

Adding salt and pepper is entirely optional. If you are concerned about how much sodium is in your diet, leave off the salt entirely, or just add a pinch after the eggplant is grilled.

Adding marinade as the eggplant cooks gives it more flavor.

Be careful not to burn yourself on the grill.

You could also add 2 tbsp (12 grams) of sliced scallions to impart more flavor. If you don’t have toasted sesame seeds, you can make your own! Cook them in a dry skillet over medium heat until they turn brown, about 3-5 minutes.

Moving the oven rack close to the top exposes the eggplant to more direct heat, meaning it’ll cook through and brown quicker.

Scoring the eggplant will help its skin come off more easily after it has been broiled.

Toward the end, prod the eggplants with your finger. The meat should give a little bit without feeling mushy.

The ginger and scallions garnish the eggplant, so prepare more if you enjoy these ingredients. You can always save leftovers in the fridge.

The hotter the eggplant, the easier it’ll be to peel. But, use your best judgment so you don’t hurt yourself.

You could also put all the pieces onto a single plate and serve them as appetizers before a bigger meal.

Find katsuobushi at Asian supermarkets, Japanese markets, or online. These large smokey flakes are made from fermented fish and add a savory element to the dish. Their flavor is reminiscent of anchovies and bacon, though it’s a very light seasoning. They’re also sometimes called bonito flakes.

Be careful not to cut your fingers while slicing the eggplant.

This is a great recipe to try using a wok, if you have one!

If you couldn’t fit all the eggplant in one go, work in batches. Set cooked eggplant to the side on a clean plate and continue stir-frying the rest of the eggplant until it’s all done.

Using the same skillet for everything means you won’t have as many dishes to clean up afterward.

If you don’t have chicken broth, you could also use vegetable or beef broth.

Use either a fork or a whisk to help the sugar and cornstarch dissipate more thoroughly.

It’s okay if it takes a few extra minutes for the sauce to thicken. Just keep an eye on it and stir it occasionally so nothing burns to the bottom of the skillet.

This step also reheats the eggplant so it’s pleasantly warm.

Consider serving your stir-fried eggplant with warm rice.