Stir-fried eggplant

 

Ingredients

・Eggplant: 1 large (or 2–3 small ones)

・Ginger: 1 knob

・Soy sauce: 1 tbsp

・Sake (Japanese rice wine): 1 tbsp

・Sugar: 1 tsp

・Potato starch (katakuriko): 2 tbsp

・Cooking oil: 2 tbsp

・Sesame oil: 1 tsp (optional)

・Ichimi togarashi (ground chili pepper) or shichimi togarashi (seven-spice blend): to taste (optional)

Instructions

1. Crush the ginger (leave the skin on) by pressing down firmly with the back of a kitchen knife. Cut the eggplant into irregular, bite-sized pieces (*rangiri*), place them in a bowl or a plastic bag, and coat them thoroughly with the potato starch.

2. Heat 1 tablespoon of cooking oil in a frying pan, add the ginger, and heat until it begins to sizzle and release its aroma.

3. Add the starch-coated eggplant to the pan and cook over medium-low heat, browning all sides. Add another tablespoon of cooking oil halfway through, and continue cooking for about 5 minutes.

4. Once the eggplant is browned and tender, pour in the soy sauce, sugar, and sake, tossing to coat evenly. Drizzle with 1 teaspoon of sesame oil at the end to add a glossy sheen.

5. Serve on a plate and sprinkle with *ichimi togarashi* or *shichimi togarashi* if desired. Enjoy!