Ingredients:
- 3-4 Japanese eggplants (about 3/4lb)
- 2 Tbsp rice vinegar
- 2 Tbsp dashi
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1/2 Tbsp white sesame seeds
- 1 tsp sesame oil
- *vegetable oil for frying
Preparation:
Cut eggplants into bite-size pieces. Put a pinch of salt in a bowl of water. Soak eggplants in the salted water. Drain and dry them with paper towels. Combine rice vinegar, dashi, sugar, and soy sauce in a small bowl and set aside. Heat some vegetable oil in a skillet. Fry eggplants for a few minutes on high heat. Pour the sauce over eggplants. Simmer on medium heat until liquid is almost gone. Sprinkle sesame seeds and add sesame oil at last.*Makes 4 servings
