Potato and eggplant stir-fried with ponzu (vinegar) and soy sauce

 

Ingredients:

2 potatoes (approx. 150g)

1 eggplant

1 tablespoon salad oil

[A] 2 tablespoons ponzu soy sauce

[A] 1 tablespoon mirin

[A] 1 teaspoon grated ginger

Directions:

1. Peel the potatoes and shred them. Soak them in water for about 5 minutes to remove the starch. Drain thoroughly. Remove the stems from the eggplant, cut them in half lengthwise, and then cut them diagonally into 5mm-wide strips.

2. Heat salad oil in a frying pan over medium heat and fry the potatoes. Once the potatoes are translucent, add the eggplant and fry until softened.

3. Add [A] to the mixture in 2., stir-fry until the liquid is reduced, and it's done!

* Optional: Sprinkle with green onions for a colorful finish.