Serves: 2 | Preparation Time: 15 min
- 1 eggplant
- 1 king brown mushrooms
- 1/2 onion finely chopped
- 100ml of kaeshi sauce (soy, mirin, sake and dried shiitake)
- 50ml mirin
- 300ml kombu dashi stock
- 1/2 tbsp sugar
- 1 tbsp chilli paste
Spike the eggplant with skewers all over and deep-fry till soft and easily skewered. Remove the eggplant from oil; drain and place in cold water. Take the skin off the eggplant. Drain eggplant of oil and water thoroughly. This may take around 20 minutes. Chop into nice slim fingers.
Heat the oven to 180C.
Cut the mushrooms in half and bake in the oven for 10 minutes.
Boil all the sauce ingredients together and remove from heat.
Combine the eggplant and mushrooms in a bowl and pour sauce them. Allow to cool. Serve in a bowl with chilli paste and spring onion on top.