Quick, Easy, and Packed with Flavor
This super simple and speedy dish features seasonal salmon and eggplant, pan-fried and drizzled with a savory Japanese long onion sauce. The sauce is incredibly versatile—just a spoonful can instantly upgrade any dish. Perfect for those days when you’re too tired to cook but still want a meal that feels homemade.
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz fresh salmon fillets
- 3 small Japanese eggplants
- 1 tbsp. potato starch
- neutral oil, for shallow-frying (enough to fill the pan to about 1/4 inch deep)
- A1 tsp. sake (or dry white wine)
- Aa pinch of salt
- Aa pinch of pepper
- B4 in. Japanese long onion stalk
- B1 tbsp. toasted white sesame seeds
- B1 tbsp. soy sauce
- B1 tbsp. rice vinegar
- B1/2 tbsp. sugar
- B1/2 tbsp. sesame oil
- B1/2 tsp. grated ginger (fresh or from a tube)
INSTRUCTIONS
- 1
Cut the salmon into 3–4 bite-sized pieces and season with A ingredients (sake, salt, & pepper). Cut the eggplants into bite-sized wedges.
- 2
Place salmon and potato starch in a plastic bag. Shake to coat evenly.
- 3
Heat about 1/4 inch of oil in a skillet over medium heat. Add the salmon and fry for 2–3 minutes, turning to brown both sides. Remove once fully cooked.
- 4
In the same pan, add the eggplant skin-side down. Fry for about 3 minutes, flipping once, until tender and browned. Remove from the pan.
- 5
Arrange the cooked salmon and eggplant on a plate. In a bowl, mix the savory sauce ingredients B (long onion, sesame seeds, soy sauce, rice vinegar, sugar, sesame oil, and ginger) and drizzle the sauce generously over the top. Enjoy!
RecipeID
134
Tips & Notes
You can substitute fresh salmon with mackerel.
Eggplant can be replaced with lotus root.
Pat the salmon dry before coating with potato starch to reduce any fishy smell.
Soaking the eggplant to remove bitterness is optional if cooking immediately.
Searing the eggplant skin-side down first gives a nice color.
If you don’t like raw onions, microwave them for 1 minute before use.
Recipe tested with a 10-inch (26 cm) skillet.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."