Simmered Eggplant and Japanese Leeks

1. 1

   Slice the eggplants about 2-3 cm thick.

2. 2

   It's best to slice them thickly, since they tend to fall apart while simmering.

3. 3

   Slice the leek about 1 cm thick.

4. 4

   Shred a 5 cm piece of the white part of the leek finely to use as garnish.

5. 5

   Heat oil in a pan.

6. 6

   When the oil is hot, add the eggplant.

7. 7

   Stir fry thoroughly, letting the eggplant absorb the oil in the pan.

8. 8

   When the eggplant slices are completely saturated with oil and starting to brown, add the leek and stir fry quickly.

9. 9

   If there's any oil left in the pan, wipe with paper towels for a better finish.

10. 10

    Put sake and dashi stock in the pan, and bring to a boil.

11. 11

    Add the sugar, soy sauce, and sliced red chili pepper.

12. 12

    Simmer over low-medium heat for about 8 minutes and it's done.

13. 13

    Let it cool down a bit and taste.

14. 14

    Season with a little mentsuyu if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.