Fried eggplant with sesame and vinegar


eggplant, grinded sesame, sugar, sake, dashi stock, vinegar


  1. Peel eggplant skin thinly, cut to similar size.
  2. Cut eggplant in 12 pieces and soak them in water (about 15 min)
  3. Fry them at 160℃, then put them into cold water to take remove oiliness.
  4. Mix grinded sesame, sugar, soy sauce, sake and dashi stock (it is OK to make it slightly sweet), add vinegar to season the dish.
  5. Put the eggplant into 4. and mix carefully.
  6. Serve on a plate.