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Fried eggplant in Japanese sauce

Ingredients for 4 portions

Per portion: 487 kJ / 116 kcal

  • 3-4 pcs chives
  • 10 g ginger
  • 80 g white radish
  • 1 eggplant
  • 1 tsp vegetable oil
  • 200 ml fish stock dashi
  • 25 ml Kikkoman Naturally Brewed Soy Sauce
  • 25 ml white wine (sweet)
  • 1 1/2 tsp sugar
  • chili strips

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.


Chop the chives finely. Grate both ginger and white radish and squeeze the water out of the radish. Chop eggplant into bite-size pieces.

Preheat oil in frying pan and fry the pieces of eggplant for a few minutes. Remove from oil and leave for a few minutes on kitchen paper. Pour fish stock, Kikkoman Naturally Brewed Soy Sauce, wine and sugar into a pot and bring to the boil.

Put the pieces of eggplant into a small bowl, pour over the hot sauce and garnish with grated radish and ginger, chives and chili strips.