Japanese eggplant noodle bowl with Slendier Konjac Spaghetti

Serves: 2

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  • 1 packet Slendier Konjac Spaghetti
  • 1 large globe eggplant or 2 Asian eggplants Cut into thick slices
  • 4 tbsp salt
  • 2 tbsp vegetable oil
  • ¾ cup dashi (homemade or store bought)
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp sake
  • A few drops of sesame oil
  • 1 medium onion sliced thinly
  • 3-4 eggs
  • Thinly sliced scallions and parsley to serve


  1. Drain and rinse Slendier Konjac Spaghetti according to package instructions. Divide between two bowls.
  2. Sprinkle the salt onto the eggplant slices. Rest in a colander for 30 mins to draw out excess liquid. Then pat dry with paper towel.
  3. In a grill pan or a large sauté pan, heat up the vegetable oil until it is very hot. Carefully place the eggplant in the oil and cook for about 2-3 minutes per side. The eggplant should be tender throughout with some nice browning on either side. Remove from plant and place on paper towel to drain excess oil.
  4. Mix the dashi, soy sauce, mirin and sake together in a bowl with a pinch of salt. In a medium saucepan, place the onion slices, sesame oil and dashi mixture and bring to a simmer. Cook until the liquid has reduced slightly, and the onion has softened.
  5. Meanwhile roughly beat the eggs together in a bowl. They do not need to be completely homogenous. Pour over the dashi mixture and immediately cover. Allow to steam until eggs have only just set.
  6. To serve, divide the egg mix between the two bowls, place the eggplant slices on top and garnish with scallions and parsley



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