Ingredients
- 1 1/2 pounds Asian or other small eggplants (each about 1 1/2 inches in diameter)
- 4 tablespoons vegetable oil
- 3 cups water
- 1 1/2 tablespoons sugar
- 3 tablespoons Japanese soy sauce
- 3 tablespoons mirin
- 1 1/2 teaspoons instant dashi granules
- 1/4 to 1/2 teaspoon dried hot red pepper flakes
- Garnish: julienne strips of peeled fresh gingerroot, chopped fresh cilantro leaves, and radish sprouts
Directions
- Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.
- In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.
- Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.
