Small eggplants - 2
Vegetable oil -3 tbsp
Sake - 1/3 cup
Mirin - 1 tbsp
Sugar - 1 tsp
Light soy sauce -2 tbsp
Method:
- Wash the eggplant and chop into dice, 1 cm square.
- Heat the oil in a heavy-based fry pan.
- When hot, add the eggplant and saute until golden brown, about 2 to 3 minutes.
- Add the sake, mirin, sugar and soy sauce.
- Bring to the boil, reduce heat, cover and simmer until eggplant is cooked but still firm.
- Serve immediately.
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