Crispy on the outside, tender on the inside, and bursting with umami, this Teriyaki Fried Eggplant is proof that plant-based dishes can pack serious flavour. Created by Jacob Lee, Executive Head Chef at Miji Bar & Grill, this recipe transforms humble eggplant into a standout dish with a glossy teriyaki glaze, a whisper of aged balsamic, and just the right amount of crunch.
Chef Lee’s approach is all about balance: salty, sweet, tangy, and crisp textures come together beautifully in every bite. Whether you’re looking for a showstopping side, a light lunch, or a vegan-friendly crowd-pleaser, this dish delivers. And thanks to a carefully crafted batter with rice flour, starch, and a touch of xanthan gum, the eggplant fries up perfectly golden and crunchy, no soggy slices here. Ready to elevate your eggplant game? Let’s dive into this restaurant-worthy recipe that’s surprisingly easy to recreate at home.
Ingredients
2 Eggplants
40g Teriyaki sauce
10g Aged balsamic glaze
Black sesame seeds
Sliced green onion
Eggplant batter
3g Xanthan Gum
1500g water
300g rice flour
300g starch
1 ½ tablespoons salt
Mix all eggplant batter ingredients together with a whisk and ensure it’s combined well and smooth, with no lumps.
Method
Cut the eggplant 7cm x 3cm, so they’re stick size. Remove the seeds, since they can sometimes be quite bitter and can take away from the flavour of the rest of the dish.
Dip the eggplant into the prepared batter and fry at 170°C (338°F) until super crispy.
Toss the fried eggplant with teriyaki sauce, ensuring an even coating.
Plate the eggplant and garnish with the aged balsamic drizzle, black sesame for added texture and your thinly sliced green onion for freshness and colour.
Mix all eggplant batter ingredients together with a whisk and ensure it’s well combined and smooth, with no lumps.
Cut the eggplant into sticks approximately 7cm x 3cm. Remove the seeds to reduce bitterness and enhance the overall flavour.
Dip the eggplant pieces into the batter and fry at 170°C (338°F) until golden and crispy.
Toss the fried eggplant with teriyaki sauce, ensuring every piece is well coated.
Plate the coated eggplant and drizzle with aged balsamic glaze. Garnish with black sesame seeds and thinly sliced green onion for a pop of texture and freshness.
Serve hot and enjoy the perfect balance of crisp, sweet, and savoury in every bite.
About Chef Jacob Lee
Jacob Lee’s culinary journey is a testament to passion, perseverance, and an unwavering pursuit of excellence. At 37, he brings an impressive depth of international experience to his role as Executive Chef at Miji Bar & Grill, a dynamic Japanese Izakaya in North Sydney where he has quickly made his mark by fusing bold, sophisticated flavours with the finest ingredients. His love for cooking was sparked in his youth after receiving unexpected praise for a kimchi pork rib stew he made for his family, an early moment that would define a career grounded in heartfelt connection to food. Influenced by time spent in the kitchen with his mother, Jacob developed a philosophy centred on balance, abundance, and thoughtfulness, principles that still guide his culinary style today. He began formal culinary training at 17 in Seoul, later working in prestigious kitchens around the world, including the Michelin-starred A Voce Columbus in New York, Mingles in Seoul, and Tartine Bakery alongside Chad Robertson.
After moving to Australia, he joined Flying Fish in Sydney as Sous Chef before returning to fine dining at Miji. Jacob’s menu is deeply personal, with many dishes, like the Wagyu Short Rib and the chilli sauce on Miji’s Pork Belly Skewers, rooted in his mother’s recipes, adding emotional resonance to each plate. Beyond the kitchen, he collaborates closely with the front-of-house team to ensure an exceptional dining experience, applying a leadership style shaped by his mentor, Chef Kang Mingoo, which focuses on incremental improvement and a dedication to craft that continues to elevate every aspect of his work.
Crispy on the outside, tender on the inside, and bursting with umami, this Teriyaki Fried Eggplant is proof that plant-based dishes can pack serious flavour. Created by Jacob Lee, Executive Head Chef at Miji Bar & Grill, this recipe transforms humble eggplant into a standout dish with a glossy teriyaki glaze, a whisper of aged balsamic, and just the right amount of crunch.
Chef Lee’s approach is all about balance: salty, sweet, tangy, and crisp textures come together beautifully in every bite. Whether you’re looking for a showstopping side, a light lunch, or a vegan-friendly crowd-pleaser, this dish delivers. And thanks to a carefully crafted batter with rice flour, starch, and a touch of xanthan gum, the eggplant fries up perfectly golden and crunchy, no soggy slices here. Ready to elevate your eggplant game? Let’s dive into this restaurant-worthy recipe that’s surprisingly easy to recreate at home.
Ingredients
2 Eggplants
40g Teriyaki sauce
10g Aged balsamic glaze
Black sesame seeds
Sliced green onion
Eggplant batter
3g Xanthan Gum
1500g water
300g rice flour
300g starch
1 ½ tablespoons salt
Mix all eggplant batter ingredients together with a whisk and ensure it’s combined well and smooth, with no lumps.
Method
Teriyaki Fried Eggplant
Ingredients
Eggplant Batter
Method
Mix all eggplant batter ingredients together with a whisk and ensure it’s well combined and smooth, with no lumps.
Cut the eggplant into sticks approximately 7cm x 3cm. Remove the seeds to reduce bitterness and enhance the overall flavour.
Dip the eggplant pieces into the batter and fry at 170°C (338°F) until golden and crispy.
Toss the fried eggplant with teriyaki sauce, ensuring every piece is well coated.
Plate the coated eggplant and drizzle with aged balsamic glaze. Garnish with black sesame seeds and thinly sliced green onion for a pop of texture and freshness.
Serve hot and enjoy the perfect balance of crisp, sweet, and savoury in every bite.
About Chef Jacob Lee
Jacob Lee’s culinary journey is a testament to passion, perseverance, and an unwavering pursuit of excellence. At 37, he brings an impressive depth of international experience to his role as Executive Chef at Miji Bar & Grill, a dynamic Japanese Izakaya in North Sydney where he has quickly made his mark by fusing bold, sophisticated flavours with the finest ingredients. His love for cooking was sparked in his youth after receiving unexpected praise for a kimchi pork rib stew he made for his family, an early moment that would define a career grounded in heartfelt connection to food. Influenced by time spent in the kitchen with his mother, Jacob developed a philosophy centred on balance, abundance, and thoughtfulness, principles that still guide his culinary style today. He began formal culinary training at 17 in Seoul, later working in prestigious kitchens around the world, including the Michelin-starred A Voce Columbus in New York, Mingles in Seoul, and Tartine Bakery alongside Chad Robertson.
After moving to Australia, he joined Flying Fish in Sydney as Sous Chef before returning to fine dining at Miji. Jacob’s menu is deeply personal, with many dishes, like the Wagyu Short Rib and the chilli sauce on Miji’s Pork Belly Skewers, rooted in his mother’s recipes, adding emotional resonance to each plate. Beyond the kitchen, he collaborates closely with the front-of-house team to ensure an exceptional dining experience, applying a leadership style shaped by his mentor, Chef Kang Mingoo, which focuses on incremental improvement and a dedication to craft that continues to elevate every aspect of his work.
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