Fried eggplant in Japanese sauce
- 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 mirin
- 1/2 tsp sugar
- chili strips
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.