Korean Version of Sweet Salty Teriyaki Sauce

This dish—loaded with umami—is an easy side or expanded to a main dish

INGREDIENTS: Asian eggplant is preferred. To make into a main dish consider grilling or sautéing tofu, tempeh, or mushrooms

• eggplant – 1 LB, [2-3]
• salt – 1/2 tsp
• SAUCE
  • 1 TBS each: soy sauce, maple syrup, sugar
  • garlic powder – 1/4 tsp [or 1 small clove, grated]
  • pepper – 1/4 tsp
  • water – 1/4 cup
• Oil, neutral – 2 TBS
• baking soda – 1/4 tsp [optional; see below]
• pepper flakes – 1/2 tsp or more [optional]
• scallion tops or chives – 1/4 cup, finely sliced for garnish

INSTRUCTIONS:

1. Slice the eggplants in half lengthwise; then cut into thirds crosswise to yield planks [if the eggplants are large—cut the planks lengthwise once again]
2. Place eggplant in a large colander and toss with the salt to shed excess liquid for about 30 minutes
3. Make the sauce
4. Place the eggplant on toweling and gently press to remove excess liquid
5. Preheat a large skillet and add the oil [and baking soda if using]
6. Sauté the eggplant until charred in spots; this is best achieved by leaving the slices in place awhile before turning
7. Pour in the sauce and continue to toss until sauce thickens, a few minutes
8. Serve with scallions or chives

Recipe adapted from original