Ingredients
- 2 medium eggplants
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sauce
- 2 tbsp corn flour
- 3 tbsp vegetable oil
- 1 tbsp sliced spring onion
- Toasted sesame seeds
- 1 tsp salt
Method
- Peel the eggplants and cut in half and slice Tinto 1 cm think. Score one side of the flesh in a diagonal pattern and soak in salt water.
- Combine the mirin, soy sauce, sake and sugar in a bowl. Stir until the sugar is dissolved.
- Dry the eggplants with paper towels and coat with corn flour lightly.
- Heat a pan over high heat and swirl to coat. Add the eggplants and cook each side for 2-3 minutes or until golden brown.
- Add the mirin mixture and turn down the heat to low. Simmer for about 5 mins and slightly reduce the sauce to desired thickness. Turn the eggplants around so both side coat with the sauce.
- Serve the eggplants with rice. Sprinkle sesame seeds and spring onion for garnish.
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
