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Fried eggplant in Japanese sauce

Per portion: 487 kJ / 116 kcal


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, mirin 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.