---
title: "Teriyaki-Style Eggplant (蒲烧茄子)"
description: "Teriyaki-Style Eggplant is a home-style dish with a balance of sweet and salty flavors and a soft & chewy texture. It borrows from Japanese teriyaki flavor but is cooked using Chinese pan-searing techniques. Eggplant is rich in dietary fiber and various vitamins, helping to clear heat and promote blood circulation."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/vegetable_dish_pu-shao-qie-zi.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_pu-shao-qie-zi/"
---

# Teriyaki-Style Eggplant

**蒲烧茄子 · pú shāo qié zi**

> Time: 30 min · Difficulty: Medium · Calories: 326 kcal · Serves: 1 serving · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

Teriyaki-Style Eggplant is a home-style dish with a balance of sweet and salty flavors and a soft & chewy texture. It borrows from Japanese teriyaki flavor but is cooked using Chinese pan-searing techniques. Eggplant is rich in dietary fiber and various vitamins, helping to clear heat and promote blood circulation.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/vegetable_dish_pu-shao-qie-zi.jpg)

## Ingredients

- 1 piece Eggplant (茄子) — per serving
  - Tip: Choose long eggplant that is smaller at the top and larger at the bottom; avoid using Zhejiang eggplant and round eggplant
- 20 ml Honey (蜂蜜) — per serving
  - Tip: Used to enhance the thickness and gloss of the teriyaki sauce
- 15 ml White sugar (白糖) — per serving
  - Tip: Basic source of sweetness
- 40 ml Light soy sauce (生抽) — per serving
  - Tip: For salty and umami seasoning
- 10 ml Dark soy sauce (老抽) — per serving
  - Tip: Key for coloring
- 20 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Removes fishiness and adds aroma
- 100 ml Water (水) — per serving
  - Tip: Used to dilute the sauce
- to taste Cooking oil (食用油)
  - Tip: Adjust oil amount based on pan type

### Optional

- to taste Cornstarch slurry (水淀粉)
  - Tip: Cornstarch to Water ratio should be 1:4 to 1:10
- to taste Scallion (小葱)
  - Tip: Cut into small 2~5 mm pieces for garnish

## Tools

Steamer, Frying pan / wok, Cleaver / chef's knife, Cutting board, Peeler

## Method (8 steps)

1. **Prepare the Eggplant** — Peel the eggplant and cut it horizontally into two pieces.
   - Duration: 2 min
   - Tip: Peeling makes the texture softer & chewier
   ![Step 1: Prepare the Eggplant](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_1.jpg)
2. **Initial Steaming** — Place in a steamer and steam for 5 minutes.
   - Duration: 5 min
   - Tip: Steaming softens the eggplant, making it easier to score and flatten later
   ![Step 2: Initial Steaming](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_2.jpg)
3. **Score and Flatten** — Cut each eggplant piece lengthwise without cutting all the way through, then make 2~3 cuts on each side until it can be flattened.
   - Duration: 3 min
   - Tip: Be careful with the pressure when scoring; do not cut through the bottom skin
   ![Step 3: Score and Flatten](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_3.jpg)
4. **Pan-Sear for Color** — Heat oil in a pan and sear the eggplant until golden brown on both sides.
   - Duration: 5 min
   - Tip: For a non-stick pan, spread oil once it pools into droplets; for a cast iron pan, use enough oil to just cover the bottom
   ![Step 4: Pan-Sear for Color](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_4.jpg)
5. **First Sauce Pour** — Pour the prepared teriyaki sauce over the eggplant until it covers 1/2 of the eggplant's height.
   - Duration: 30 sec
   - Tip: The teriyaki sauce is pre-mixed from Honey, White sugar, Light soy sauce, Dark soy sauce, Cooking wine (Shaoxing), and Water
   ![Step 5: First Sauce Pour](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_5.jpg)
6. **Reduce Sauce and Flip** — Sear until the back side is colored, then flip and reduce the sauce at the same time.
   - Duration: 3 min
   - Tip: If the sauce does not reduce naturally, add a cornstarch slurry at a ratio of 1:4 to 1:10 to help thicken
   ![Step 6: Reduce Sauce and Flip](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_6.jpg)
7. **Second Sauce Pour** — Pour the remaining teriyaki sauce over the eggplant.
   - Duration: 30 sec
   - Tip: Let the eggplant fully absorb the aroma of the remaining sauce
   ![Step 7: Second Sauce Pour](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_7.jpg)
8. **Plate and Serve** — Remove from the pan; your Teriyaki-Style Eggplant is ready.
   - Duration: 30 sec
   - Tip: Sprinkle with chopped Scallion for better presentation and a fresh taste
   ![Step 8: Plate and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_pu-shao-qie-zi/step_8.jpg)

## Tips

- The Chinese pan-searing technique differs from the traditional Japanese grilling method for teriyaki.
- The soul of this dish is the teriyaki sauce; for convenience, you can also buy ready-made teriyaki sauce.
- Sprinkling chopped Scallion (2~5mm) after plating can reduce the sweetness and add color.
- Zhejiang eggplant has tender skin and is suitable for fish-fragrant eggplant, but for this dish, it is recommended to peel and use regular long eggplant.

## Overview image

![Teriyaki-Style Eggplant — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/vegetable_dish_pu-shao-qie-zi_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/蒲烧茄子.md

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---

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