Wok-Blistered Japanese Eggplant with Kewpie Aji Verde & Quinoa Chaufa

Instructions

1. 1

   Let's build the sauce first so the flavors can marry. In a blender or food processor, combine 1 cup fresh cilantro, 2 tbsp aji amarillo paste, 1/3 cup Kewpie mayo, 1 tbsp shio koji, 1 clove garlic, and 1 tbsp rice vinegar. Blend until smooth and bright green. The shio koji acts exactly like the cotija cheese usually found in aji verde—it brings an immense, salty umami depth.

   5 min

   Tip: Include the cilantro stems! They hold massive amounts of flavor and the blender will obliterate them anyway.

2. 2

   Trim the tops off 4 medium Japanese eggplants and cut them in half lengthwise, then into 3-inch segments. Using a sharp knife, score the flesh in a tight crosshatch pattern, cutting about halfway through. This is non-negotiable: scoring expands the surface area for the Maillard reaction and allows steam to escape so the eggplant fries instead of boiling in its own moisture.

   5 min

   Tip: Don't salt the eggplant beforehand here. We want them dry and rigid when they hit the hot pan.

3. 3

   Place a large cast-iron skillet or carbon steel wok over high heat until it's aggressively smoking. Add 3 tbsp grapeseed oil, swirling to coat. Carefully place the eggplant pieces flesh-side down. Do not touch them for at least 4 minutes. You want a serious, dark blister. Flip and cook the skin side for another 3 to 4 minutes until the flesh is custardy.

   8 min

   Tip: Turn on your exhaust fan! High-heat charring requires riding the line between deeply caramelized and burnt.

4. 4

   While the eggplant is blistering, fire up a second skillet over medium-high heat. Add 1 tbsp sesame oil, 1 tbsp minced ginger, and the white parts of 2 chopped scallions. Sizzle for 30 seconds, then toss in 2 cups cooked quinoa and 1 cup shelled edamame. Press the quinoa into the pan to crisp up the edges, tossing occasionally.

   6 min

   Tip: Day-old quinoa works best for Chaufa (fried rice style) because the dried-out grains crisp beautifully instead of turning to mush.

5. 5

   Once the eggplant is deeply charred and tender, kill the heat under the pan. Immediately pour in 2 tbsp soy sauce and 1 tbsp mirin. The residual heat will instantly reduce the liquids into a sticky, savory glaze that coats the crosshatched eggplant flesh.

   2 min

   Tip: Stand back slightly when adding the liquids—they will vigorously sputter and steam.

6. 6

   To assemble, spoon the crispy quinoa chaufa into wide shallow bowls. Lay the sticky, blistered eggplant over the top. Drizzle heavily with the Nikkei aji verde, and garnish with the green parts of the scallions and 1 tbsp toasted sesame seeds.

   2 min

   Tip: Serve immediately while the eggplant is screaming hot and the sauce is cool.