Sous Vide Japanese Eggplant with Fried Udon Noodles


  • 2 Japanese eggplants
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup toasted sesame oil
  • 2 tablespoons of fried chili-garlic paste


  1. Chop the eggplants into wedges.
  2. Whisk the fried chili garlic paste, sesame oil, brown sugar, and soy sauce in a bowl.
  3. Add the eggplant wedges into the bowl and toss to coat evenly. Transfer eggplant and sauce into a bag.
  4. Sous vide at 180F for 1 hour.
  5. Boil noodles until tender. Drain.
  6. Fry noodles for 30 seconds. Add eggplant and sauce to the pan and fry for 2 minutes.

How was the texture? It looks very good.

It was really good!!! Wish I made more. The texture was tender, yet a bit meaty. It wasn’t soggy or tough + bitter. It was perfect for me.