by
nygirl

Photo Credit:
asianveganeats.wordpress.com
Japanese Spicy Sweet-and-Sour Eggplant (Nasu no Agebitashi)
Ingredients
- Canola or other neutral oil
- 8 Japanese or Chinese eggplants, about 2 pounds total weight, trimmed and cut crosswise into 2-inch-thick pieces
- 1 teaspoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 1/4 cup mirin (Japanese sweet cooking wine)
- 1/4 cup soy sauce
- 1/4 rice vinegar
- 1 teaspoon chili bean paste
- 1 to 2 tablespoons sugar
- 3 tablespoons minced green onion, including tender green tops
- Heat up a little bit of oil in a pan. Saute eggplants until it is cooked. Place the cooked eggplants in serving bowl
- To make the sauce, in a small saucepan, stir together the garlic, ginger, mirin, soy sauce, vinegar, chili bean paste, and sugar. Place over low heat. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. remove from the heat.