INGREDIENTS
1 pound plus a little eggplant, with some stripes made on the side
by running a potato peeler down the eggplant sides the long way.
SAUCE INGREDIENTS – combine and set aside
1/3 cup soy sauce
1/3 cup Japanese cooking wine – Mirin
2 and 1/2 Tablespoons sugar
2 and 1/2 tablespoons rice vinegar
I like to use not so much oil, and add a tiny bit of water to fry-steam the eggplant. The original recipe called for covering the eggplant with oil and frying it. Hmmm. My gallbladder can’t cope with that. Cook until it is soft in the middle.
Drain off the oil, and add the sauce. Then add the other ingredients:
TOPPING – add after the eggplant is cooked and drained of oil
2-3 tablespoons finely minced leeks or scallions
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
1-2 red chillies seeds removed and finely sliced into rings – if you like hot
(Serve with Shredded leek that has been washed and drained for garnish on top)