Pan-Fried Eggplant with Gingery Mentsuyu Sauce

1. 1

   Grate the ginger into a bowl, and combine with the mentsuyu.

2. 2

   I used 2 tablespoons of grated ginger.

3. 3

   Take the stem ends off the eggplants, and peel strips off with a vegetable peeler in a zebra pattern.

4. 4

   Cut into 1.5 cm thick slices.

5. 5

   Heat some oil in a frying pan, line the pan with the eggplant slices, and pan fry on both sides until golden brown.

6. 6

   You can fit 2 eggplants worth of slices in a 26 cm frying pan.

7. 7

   Take out the slices into a bowl as they're done, and mix with the ginger-mentsuyu sauce.

8. 8

   Put on serving dishes, and pour the remaining ginger-mentsuyu over them.

9. 9

   If you leave them for a while the flavors will penetrate and they'll become delicious.

10. 10

    I pan fried some shishito peppers too.

* Per serving · 4 servings · Values may vary.

No additional tips available.