Eggplant sucks up a lot of Oil. Though deep-frying is a very popular method to cook Eggplant for this dish, I would much prefer pan-frying with a generous amount of Oil. This dipping sauce with meltingly soft Eggplant is absolutely delicious when it is chilled. Enjoy it with cold noodles.
Makes
4 Servings
Ingredients
1 medium Eggplant *about 250g
1/2 Green Capsicum *optional
Oil for cooking
1 Spring Onion *finely chopped
Sauce
300ml Water
2/3 teaspoon Dashi Powder *’Katsuobushi’ type recommended
4 tablespoons Mirin
5 tablespoons Soy Sauce
1 small piece Ginger *grated
Method
Place all the sauce ingredients except Ginger in a saucepan and bring to the boil. Keep boiling for a few minutes. Place in a large bowl. Add grated Ginger and mix well.Cut Eggplant and Capsicum into bite-size pieces.Heat a generous amount Oil in a frying pan, cook Eggplant and Green Capsicum pieces in batches. When nicely browned and cooked, add to the sauce in the bowl.Allow to cool, then chill in the fridge. Add some Spring Onion and enjoy with cold Somen Noodles, Soba Noodles or Udon Noodles (thinner type recommended). *Note: You may wish to add some Chilli.
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