Mackerel and Eggplant Nanban

Mackerel and Eggplant Nanban

Eggplant and mackerel simmered in a delicious sauce with a bite.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Sodium value is for consumption of half of the marinade.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



proper amount

proper amount

1/2 pieces

(A)Mackerel Sauce


2 tbsp

60 ml (2 oz)

1/4 cup

1 tbsp


  1. Carefully remove the belly bones from mackerel and cut into edible size pieces. Mix (A) and soak the pieces for about 10 minutes.
  2. Remove and dry each piece well and evenly cover in flour.
  3. Cut a light lattice into the surface of the eggplants, then divide into bite-size pieces. Soak in water and scoop away any scum that forms on the surface. Rinse well and set aside.
  4. Mix (B), forming the marinade.
  5. Quickly fry the eggplant, remove and place on a paper towel to remove oil content. Immediately marinate in (4). Do the same for the mackerel. Serve immediately.

Cooking Basics

Eggplants - removing lye

The high lye content of eggplants results in cut surfaces quickly turning brown. If cooked in this state the dish will become bitter and darkened in color. Place eggplants in water for about 10 minutes immediately after cutting to remove lye. If used right away after cutting it is not necessary to place the cut eggplant into water. It is easier to skip this step for deep-fried and stir-fried dishes, so be sure to use right away after cutting.


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