About Nanban Cuisine
The word “Nanban” originally referred to “people from the southern lands” in Chinese classic texts. In Japan, it came to describe those arriving from Southeast Asia, India, and later the Portuguese and Spanish traders in the 16th century. Through Nanban trade, Western religion, technology, and food culture entered Japan. —not only religion and technology, but also food culture.
In cooking, Nanban refers to dishes inspired by foreign ingredients and methods. With the arrival of chili peppers (one of the first Western spices introduced to Japan) and new ways of seasoning, Japanese cooks developed dishes like Nanban-zuke (marinated fried fish with chili and vinegar) and Nanban-yaki. These evolved into distinctively Japanese dishes that remain popular today.
Thus, Nanban cuisine represents cultural exchange on the plate—foreign foods reinterpreted through Japanese taste.
This recipe is a quick side dish: tender grilled eggplant coated in a sweet-and-sour Nanban sauce. Bite-size pieces of eggplant turn silky when grilled and a tangy sauce with soy and vinegar stimulates the appetite.
10 minutes
Chiori
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.
- 3 eggplants
- 2 tsp. potato starch (or cornstarch)
- Chopped green onion, to garnish
- A1 tbsp. sugar
- A1 tbsp. vinegar
- A1 tbsp. soy sauce
- A1 tsp. concentrated noodle soup base (mentsuyu, 3x strength)
- B4 tbsp. neutral oil
- B1/2 tbsp. sesame oil
INSTRUCTIONS
- 1
Prep the eggplant: Peel three strips lengthwise from each eggplant with a peeler, then cut into bite-size chunks. Soak in plenty of water for 3 minutes, then pat thoroughly dry.
- 2
Place the eggplant pieces in a plastic bag, add the potato starch, and shake to coat evenly.
- 3
In a bowl, combine A ingredients (sugar, vinegar, soy sauce, and mentsuyu) to make the sauce.
- 4
Heat B ingredients (neutral oil + sesame oil) in a skillet. Fry the eggplant over medium heat for 4–5 minutes, turning occasionally, until tender. If necessary, cook the eggplant in a few batches according to the size of the skillet. Transfer each batch directly into the sauce A and toss to coat.
- 5
Plate and sprinkle with chopped green onion.
RecipeID
345
Tips & Notes
・Be sure to pat the eggplant thoroughly dry before cooking to prevent oil splatter.
・Shake the bag well so that the potato starch coats the eggplant pieces evenly.
・If using mentsuyu with different concentration: use 1/2 tbsp. if 2x strength, or just under 1 tsp. if 4x strength.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.