Image by Jeremy Simons
Ingredients (12)
- 2 tbsp peanut oil
- 3 garlic cloves, finely chopped
- 1 tbsp finely chopped ginger
- 750g eggplant, trimmed, cut into 1.5cm-thick rounds
- 60ml (1/4 cup) mirin
- 60ml (1/4 cup) light soy sauce
- 1 tbsp sake
- 1 tbsp caster sugar
- Steamed sushi rice, to serve (see notes)
- Shredded wombok (Chinese cabbage), to serve
- Sesame seeds, to serve
- Green shallot curls, to serve (optional, see notes)
Method
- Step 1 Heat a wok over high heat. Add the oil and swirl to coat. Add the garlic and ginger and stir-fry for 30 seconds or until aromatic. Add the eggplant and cook for 2 minutes each side or until golden brown. Add 60ml (1/4 cup) water. Cover the wok and simmer for 3-5 minutes or until the water has evaporated and eggplant is tender.
- Step 2 Meanwhile, combine the mirin, soy sauce, sake and sugar in a bowl. Stir until the sugar is dissolved.
- Step 3 Add the mirin mixture to the wok. Stir-fry for 2 minutes or until the eggplant is golden and sauce is reduced. Serve eggplant with rice and cabbage. Sprinkle with sesame seeds and top with green shallot curls, if you like.