Enjoy a delicious gluten-free dish with Spicy Teriyaki Chinese Eggplant, featuring Aloha Shoyu’s flavorful spicy teriyaki sauce!
Deliciously Flavorful and Healthy: A Gluten-Free Teriyaki Delight!
Discover a delicious Gluten Free Spicy Teriyaki Sauce paired with a simple and flavorful recipe for Chef Doreen’s Fragrant Chinese Eggplant. This dish features a delightful combination of ingredients, including honey, Aloha Shoyu Spicy Gluten-Free Teriyaki, mirin, and an array of fresh vegetables such as garlic, onions, and chilies. The preparation begins with the eggplant, which is carefully scored and seasoned before being sautéed to golden perfection. The process incorporates a steaming method to enhance the eggplant’s texture and flavor.
Once the eggplant is cooked, it is complemented by a savory sauce created from sautéed onions, garlic, and peppers, combined with the teriyaki sauce and mirin. A slurry made from cornstarch and water is added to achieve the desired thickness. Finally, the eggplant is gently reintroduced to the sauce, allowing the flavors to meld beautifully. This dish is served over rice and garnished with green onions, making it an enticing option for anyone seeking a gluten-free meal that doesn’t compromise on taste.
Unleash Flavor: A Gluten-Free Adventure with Spicy Teriyaki Eggplant Delight!
show you and today uh we’re having our very first collaboration with Chef dorine here hey how you doing I’m great chef Reggie thank you for having me I’m super excited to be here awesome awesome yeah so Chef uh dorine came here um she’s going to Showcase a vegan dish today with us using using our Alo show.
You’s gluten-free spicy Teryaki sauce and give us a little feedback of what you’re making chef all right so I actually was inspired by one of my friends and that’s the thing about cooking right like we all get inspiration from other people so I love eggplant when I was a kid I I thought it was really gross but anyways I love it.
Now and my friend Sue was making this and it’s so amazing and delicious because I think that eggplant is underrated don’t you think do you see it a lot I like egg okay yeah I mean we use it a lot in you know Filipino Cuisine yeah so okay all right well good good to know see and I didn’t always eat it so I now when I see great dishes I love it so.
I’m really excited about using the new gluten-free um spicy terak sauce you know and I think this was really great um a lot of people don’t realize that well maybe they do but there’s a lot of people who are gluten intolerant and so I think Aloha stru is really working on bringing in absolutely and so for those of you who don’t know uh obviously it’s.
The wheat that’s inside soy sauce that people who are intolerant of wheat they can’t have that um and in the past they’ve had tamari and things like that so basically what it is now is that it’s just made with soybeans and no wheat add it correct awesome all right goodat free wheat free all right so this dish is so fragrant so delicious and that’s why I.
Thought this would would be perfect so vegan vegetarian whatever you want to call it and it’s not even intentional it’s just really about making a great dish with a great sauce um for someone to enjoy yeah all right so let’s just get into it is that okay might as well so once I’ve haveed it okay I cut it in half this is where you’re going to score.
It here I’m going to you want to use one yeah sure I’ll let you do one I’ll do a couple and I’ll do it so you’re going to score it so almost like you know how like when you do meat right so I don’t know if you guys can see it so I’m just going to go down and maybe about I don’t know a/4 of an inch apart right it helps the cooking process also.
Yeah that’s right and then I’m going to score in the other direction too so this is going to give it a really pretty like kind of diamond um Diamond effect M and when you cook it it’s just like I said it’s so good and what’s nice is by cutting this open right not only is it going to help it cook faster but it’s going to let the sauce kind of get in.
All the flavors right now sometimes when um in the past when I’ve made like eggplant you can um salt it in advance right do you salt your yeah I mean like when we salt it want to get rid of some of that liquid that’s inside of the egg pan mhm yeah y but I’m not salting it like look if you really want to Salt it go for it and that’s the one thing I.
Think about cooking that I think is really important for everybody to remember is that look make it your own right we find something that inspires us and then you um and then you kind of make it your own okay so I’m not necessarily um concerned about the water why because this sauce is going to thicken on its own too just because.
There’s already naturally sugars in it but um because I’m using the the the spicy Teryaki sauce um it’s going to sit in this sauce right and I’m okay if some of that liquid comes out it helps it cook and steam also yeah exactly all right so um and you want to cook quickly because right when you cut open the eggplant it oxidizes and changes color.
That’s right and so all right now now that we have everything um let’s going to go over the rest of our ingredients we also have jalapenos so I love spicy food when you’re doing I did jalapenos and I usually like red chilies but if you can’t find and the red chilies actually aren’t super spicy but if you can’t find red chilies and or if.
You just don’t really want too much spice two things instead of the spicy you can just get your yeah we can use your uh I show use gluten gluten soy and then you can make probably a teraki sauce with this you know just throw this in the pot garlic green onion Ginger sugar and then there you go thicken it up super easy okay I love that and then.
Instead of the spices instead of all these Chili Peppers you could use bell pepper yeah so you know so anyways but for today we are going to use red red bell pepper and of course green onion I’ve got the garlic and the onion and we’re going to sauté well Brown the eggplant first in a little bit of butter and oil and the reason why we put oil.
With butter is because so it steams and it Browns the egg yeah and it has like milk solid in it so it helps with the Browning yes yes and you don’t and we add the oil to help so the butter doesn’t burn right now right so I’m going to share something with you guys and I think you already know this right so some people say that the spiciness.
Comes from the seeds of the jalapeno but where does it come from it’s really coming from the pit which is all that white stuff okay so usually I’ll have gloves on and then I’ll clean out the pit but yeah that’s where a lot of that spices and you can clean that up but Chef Reggie was so great he’s already prepped everything and it’s ready and a.
Lot of times like say you cut in half you can actually yes you can clean it even deeper okay but I’m not going to do it right now because uh I know I touch my eyes and I don’t want to burn myself all right so now that we have everything we’re going to go we’re going to head over to the stove Y and let’s get.
Cooking awesome sh oh all right so we’re working on an induction stove and it is already hot hot hot all right so I put the oil in first I’ve got that butter going it’s already super hot so I’m going to grab my eggplant okay so these are ginormous eggplant and because this thing is going so quickly I almost feel like it could.
Take more butter so I’m just going to throw some in who doesn’t love butter Chef Reggie loves butter smells good all right so let’s take a look I just want all that butter underneath to make sure that it gets nice and golden the thing with eggplant too is they soak a lot of oil also yeah yeah they do.
You’re absolutely right so if we need to add a little bit more we can so look at that gold look at that that’s really pretty all right all right it’s been steaming for a little bit let’s go ahead and add a little bit of honey I think you know you can add it whenever you want all right and I’ll close that up one more.
Time and just let it keep kind of steaming for a little bit okay and once that’s all done done then we’ll go ahead and take it out and we’ll set it aside and in the same pan mhm I’ll go ahead and make all of the the ingredients for the sauce awesome all right all right would you mind just getting the flatter and then we’ll go ahead and set that cuz.
I don’t want to overwork this too see how soft it is already and it smells so good even just the honey all right all right Perfect all right I’m just going to leave that honey in there I’m not going to worry about it you can we’re going to add a little bit more oil and butter mhm do you want to.
Grab the butter and the Oro I love butter this is like one of my favorite things all right so I’ll put two Pats in go ahead and put in a little bit of oil little bit of oil all right good perfect thank you and even that honey is going to just add so much I think to this to the sauce too right all right so I’m going to turn.
Up the heat a little bit be care all right I’m going to add my onion and this is so finely chopped I think it’s beautiful thank you that’s perfect big I like a lot of garlic too but remember it’s going to cook down right right okay tell everybody why we always put Garlic after the onion and you don’t do it first it’ll burn that’s right say so.
Just be really careful about that so I’m just kind of stirring that up letting that soften I’m going to add my jalapenos oo my red red pepp and again remember you guys you don’t have to add you know the chilies right so you don’t have to make this a spicy version and what I love about the Aloha gluten-free.
Teriyaki sauce is it already has a really nice amount of heat so for those of you who you know with that perfect amount of heat if you don’t you want to just use bell peppers right green and red you can that way you’re not adding extra um spice to your dish okay so all right got this going a bit of green onions I’m going to make sure I reserve.
Some of the green onions to finish off at the end right that’s right but see how pretty this is colorful I love it and I think this is just you know adding to the dish itself right yes so once this kind of cooks down we’re going to go ahead and add the sauce in mhm and I’m going to cook it as long as just to soften all the vegetables and to make.
Sure like it it takes away like the sharpness of the garlic you know okay so again if you’ve never had this and um I encourage everyone to always try something like I always put a little bit in a spoon try it so you can see also the level of heat that is in here I’m going to go ahead and pour that in there cuz I have so much um product and I.
Think for me I’m a sauce girl I love sauce on all my food so good okay so I’m going to let this um I’m going to turn it up a bit cuz I want it to bring it to a little boil and so it’s going to start simmering yep and then let’s check how um how much uh it thickens yeah yeah okay thickening up really nicely so at this point I’m actually going to add the.
Eggplant right back in all right I love a good like a good thickened sauce I don’t like really like wet sauces you know thank you I’m going to let that simmer we can say that this is actually ready yeah and like I said what’s great is if you don’t have time for this to sit in this forever as long as your sauce is really.
At the point of where you want it to this is perfect it’s good as it is yeah it really is and that’s the beauty of this dish now because now all you have to do is just get your one Aloha the gluten-free spicy teriyaki sauce and you can make this entire dish and with just all the vegetables doesn’t this look amazing all.
Right I’m going to I’m going to T that to you cuz I didn’t close it and lock it all right now once I dish it up I’m going to put all this beautiful like sauce with all these vegetables and chilies this just wow isn’t that beautiful I.
Love a good colorful dish oh my God it’s like steaming finished awesome smell guys right oh thank you so much that’s a I’m I’m so pleased that you like it Chef Reggie because oh Chef regie he’s executive chef of Aloha Shou you know that means a lot and I appreciate that.
Thank you this is such a great dish um thank you so much to you thank you thank you for coming here yeah and aloha show you for making the spicy gluten-free teriyaki sauce guys make this at home it is so easy so delicious do you want to take a bite sure all right Chef Arin thank you for making this egg pen dish vegan dish actually.
Looks very good you’re so welcome it’s been a pleasure thank you for having me um do you want to dig in of course all right dig in so again guys thank you for having me and thank you for sharing the new um aloha show you spicy gluten-free teriyaki sauce yeah AB such a great um such a great like easy sauce to use and I think that’s what you guys do a lot of.
Times you you create a sauce that everyone can just use very simply without having to do much to it and it just really enhances the dish so amazing all right go dig in dig in don’t wait for me all right oh nice and you those are the pieces this is the piece that came in later you know what I mean all right look I’m digging out the.
Skin sometimes I like like it without the skin and I’m getting all the little bits of the sauce yeah M just right I like it it’s not too soft yeah kind m- it’s good and you know what I actually get a little bit of I love the hint of spice it’s not overly spicy and even though we put in the jalapenos.
You know and this has its good spice am Mount to but I think the eggplant kind of absorbs all that I love this dish and thank you so much for for having me thank you chef
