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This tried-and-tested fried eggplant recipe by Chef Jacob Lee of Miji is guaranteed to thrill your dinner guests.
Executive Chef Jacob Lee’s culinary career spans the globe, with past appointments in New York and Seoul. Currently leading the kitchen at Sydney newbie Miji Bar & Grill, he is combining Australia’s top-tier produce with the bold flavours of Japan. Here, we chat with him about all things Izakaya…
5 Minutes with Jacob Lee
Jacob! Your career has been golden. What have been the highlights?
While awards and achievements have been memorable, the most fulfilling moments have been when I received the call that we had earned a Michelin star for the first time as a head chef (Tartine Bakery in New York). It was a confirmation that the path I had been following was not wrong. Michelin itself may not be the ultimate goal, but it served as a pivotal moment that allowed me to move forward with even greater clarity and confidence in my direction.
And now you’re at the newly opened Miji Bar & Grill. What is Miji bringing to the table?
Miji aims to create a space where guests can feel both comfort and warmth through our food and atmosphere. We offer a mix of traditional Izakaya dishes along with creative interpretations inspired by Izakaya flavours, ensuring a diverse and exciting dining experience.
For those not in the know, what’s an Izakaya and what makes it stand out?
An Izakaya (居酒屋) is a type of Japanese gastropub where people gather to enjoy drinks alongside a variety of small, shareable dishes. It’s a casual dining establishment, similar to a Western pub or a Korean pojangmacha, but with a stronger emphasis on food.
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How does this recipe reflect what Miji is about?
The Eggplant dish represents Miji’s approach to food—intuitive and well-balanced. The crispy texture of the batter, the umami depth from the house-made teriyaki sauce, and the touch of aged balsamic vinegar for acidity and subtle sweetness make this dish stand out.
Do you have any specific tips for cooking Fried Eggplant?
The freshness of the eggplant is crucial, and it’s best to remove the seeds since they can sometimes introduce bitterness. At Miji, we prefer to deseed the eggplant before use.
Next is the balance of the sauce. A 4:1 ratio of teriyaki to balsamic works well, but if making it at home, the acidity should be adjusted depending on the aging or quality of the balsamic used.
Deep frying can be deceptively simple yet challenging. Once the battered eggplant is placed in the oil, avoid touching it until the batter sets and forms its shape. Many people stir the ingredients immediately after adding them to the oil, which causes the batter to stick together or fall off, leading to excessive oil absorption. This is particularly important for eggplants due to their structure.
Ingredients
- 2 eggplants
- 40g teriyaki sauce
- 10g aged balsamic glaze
- sliced green onion
Eggplant batter
- 3g xanthan gum
- 1500g water
- 300g rice flour
- 300g starch
- 1 1/2 tablespoons salt
Mix all ingredients together with a whisk and ensure it’s combined well and smooth, with no lumps.
Preparations
Cut the eggplant 7cm x 3cm, so they’re stick size. Remove the seeds, since they can sometimes be quite bitter and can take away from the flavour of the rest of the dish.
Method
- Dip the eggplant into the batter and fry at 170°C (338°F) until super crispy.
- Toss the fried eggplant with teriyaki sauce, ensuring an even coating.
- Plate the eggplant and garnish with the aged balsamic drizzle, black sesame for added texture and your thinly sliced green onion for freshness and colour.
- Serve.
If you loved this fried eggplant recipe and looking for more fun projects to tackle in the kitchen, give this prawn nduja pasta a crack. After something sweet? Try Chef Justin James’ hot cross buns.
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