Eggplant Yakitori with Homemade Yakitori or Teriyaki sauce

Japanese yakitori is usually grilled chicken. Use Japanese long eggplants instead. 

茄子 焼き鳥

/nasu yakitori/

Make 8 skewers

Preheat grill (BBQ) or on top of the stove.

16 chunks of organic pineapple

3-4 Japanese eggplants*, sliced into 16 rounds

1/4 cup (60 ml) vegetarian yakitori* or teriyaki* sauce (from the store or make your own-see below)

2 Tbs. (30 ml) thinly sliced organic green onions

2 tsp. (10 ml) black or white sesame seeds

1. Combine pineapple, eggplant, and sauce in a dish. Toss mixture.

2. Marinate 20 minutes at room temperature.

3. Remove the pineapple and eggplant. Brush away any excess liquid.

4. Thread 2 pineapple chunks and 2 eggplant rounds onto skewers.

5. Lightly coast with cooking spray.

6. Grill 3-5 minutes per side or until eggplant is tender and begins to caramelize.

7. Lower the heat if it begins to burn.

8. Sprinkle with green onion and sesame seeds before serving.

Japanese eggplant hanging on a plant.

*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

Homemade

Yakitori Sauce

串烧酱

/chuàn shāo jiàng/

Makes 1 cup (240 ml)

1/2 cup (120 ml) soy sauce or gluten-free liquid amino

1/4 cup (60 ml) organic sugar

1/2 cup (120 ml) mirin or rice wine

/14 cup (120 ml) sake or dry sherry

1 crushed garlic clove

1 slice ginger, peeled

1 Tbs. (15 ml) each: cornstarch and water

1. Combine soy sauce/liquid amino, sugar, mirin/rice wine, sake/dry sherry, garlic and ginger in a saucepan.

2. Cook over medium hight 3-4 minutes.

3. In a small bowl of the water, blend in the cornstarch.

4. Stir the cornstarch mixture into the soy sauce mixture.

5. Cook until it thickens, stir constantly.

6. Strain the sauce.

7. It will keep at room temperature for up to 24 hours or refrigerate.

Homemade

Teriyaki Sauce

红烧酱油

/hóngshāo jiàngyóu/

Makes 1 cup (240 ml)

A. Sauce: 1/2 cup (120 ml) soy sauce or gluten-free liquid amino

1/4 (60 ml) each: organic sugar and water

2 Tbs. (30 ml) rice wine

1 Tbs. + 2 tsp. (25 ml) brown sugar

1 1/2 tsp. (7,5 ml) each minced: garlic and ginger

1. Combine the ingredients in a saucepan. 

2. Cook on medium heat until the sugar is dissolved.

B. Glaze:

1/2 Tbs. (7,5 ml) cornstarch

1 Tbs. (15 ml) water

1. Mix 1/2 Tbs. the cornstarch with the water.

2. Heat the mixture sauce on medium high heath.

3. Add the glaze mixture.

4. Simmer until it thickens.