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