Japanese-style Şakşuka

Ingredients

While the Turkish Şakşuka typically includes tomatoes and peppers, this Japanese adaptation focuses on the natural flavors of eggplant and vegetables. The seasonings and cooking techniques are also adjusted to incorporate Japanese flavors, resulting in a unique twist on the original dish. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 medium eggplants (about 500g) 2 medium eggplants (about 500g)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 5g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants into bite-sized cubes and place them on a baking sheet. Drizzle with vegetable oil and toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until the eggplants are tender and slightly browned.
3. 3.
   In a large pan, heat vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.
4. 4.
   Add the carrot, zucchini, and red bell pepper to the pan. Cook for 5 minutes, or until the vegetables are slightly softened.
5. 5.
   In a small bowl, whisk together soy sauce, mirin, sake, miso paste, sugar, and sesame oil. Pour the mixture over the vegetables in the pan and stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
7. 7.
   Add the roasted eggplants to the pan and gently stir to incorporate them into the stew. Cook for an additional 5 minutes.
8. 8.
   Serve the Japanese-style Şakşuka hot, garnished with chopped green onions and sesame seeds.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt over the eggplant cubes and let them sit for 15 minutes before rinsing and roasting.
• Miso paste — Choose a mild white or yellow miso paste for a balanced flavor in the stew.
• Sesame oil — Use toasted sesame oil for a rich nutty flavor.

Tips & Tricks

• For an extra umami boost, add a splash of dashi stock or mushroom broth to the stew.
• Feel free to customize the vegetables according to seasonal availability or personal preference.
• Serve the Japanese-style Şakşuka with steamed rice or crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop overnight.
• Experiment with different garnishes such as nori flakes or shichimi togarashi for added Japanese flair.

Serving advice

Serve the Japanese-style Şakşuka as a main dish accompanied by steamed rice or crusty bread. It can also be served as a side dish alongside other Japanese-inspired dishes.

Presentation advice

Garnish the Japanese-style Şakşuka with a sprinkle of chopped green onions and sesame seeds to add a pop of color and texture. Serve it in individual bowls or on a large platter for a visually appealing presentation.