There I was, innocently doing a puzzle in Irasutorojikku (a Japanese puzzle monthly), when I noticed a recipe printed beneath. Closer investigation revealed that it was vegan, and I proceeded to impress my partner no end by translating the important bits there and then. Tonight I had a go at making it, and it was lovely. According to the blurb, it’s a Tokyo dish.
1 very large aubergine (originally three small, or two Japanese large)
A blend of sunflower and sesame oil, for frying the aubergine.
For the sauce:
2 tbl mirin
2 tbl water
1 tbl miso (type not specified – I used a dark, evil barley miso, which worked well)
Soy sauce to taste
sugar to taste (I used rice syrup)
Cut the aubergine into (UK) chip shapes 5cm by 6mm square (about 2″ by ¼” – yes, it was that specific). Heat up the oils in a large frying pan, add the aubergine and fry until soft. Mix the sauce ingredients and add to the pan. Cook for a couple of minutes then add the soy sauce and sugar. And that’s it.
I served it with brown rice and grilled tofu. The omnivorous one ate it really quickly and urged me to post the recipe so that I have a record of it other than my pencilled notes in the puzzle book! One day, he will add up what he’s spent on Japanese lessons for me, and then he might be less impressed.