Sesame oil and vegetable oil mixed in equal amounts
about 50 ml combined
Peel the eggplants, and slice each one lengthwise into about 4 pieces. (Cut into thick slices.)
Pan fry the eggplants in vegetable and sesame oil combined, until browned.
Turn the eggplant slices over, cover with a lid and steam-cook over low heat.
When the eggplants are done, take remove them from the pan.
Add the chopped onion and garlic to the pan. Add sugar and stir fry, then add the mentsuyu sauce, water and mirin.
Be sure to taste the sauce!!
Add the eggplant back to the pan, and season with salt and pepper. Simmer over high heat for about 3 minutes to finish.
This is so yummy even though it uses so few ingredients!
Story Behind this Recipe
We got a huge amount of eggplants given to us, so I had to think up some recipes to use them up. I think in this season, warm dishes are kinder to our bodies. Don't let your insides get too chilly!
Choose eggplants that don't have black seeds, if possible. ♪ Cook the eggplants until well browned. To enjoy the umami of the eggplants to its fullest, don't let the sauce get too salty. It can be on the sweet side. Adjust the sugar to your taste!