Grate the ginger into a bowl, and combine with the mentsuyu. I used 2 tablespoons of grated ginger.
Take the stem ends off the eggplants, and peel strips off with a vegetable peeler in a zebra pattern. Cut into 1.5 cm thick slices.
Heat some oil in a frying pan, line the pan with the eggplant slices, and pan fry on both sides until golden brown. You can fit 2 eggplants worth of slices in a 26 cm frying pan.
Take out the slices into a bowl as they're done, and mix with the ginger-mentsuyu sauce.
Put on serving dishes, and pour the remaining ginger-mentsuyu over them. If you leave them for a while the flavors will penetrate and they'll become delicious. I pan fried some shishito peppers too.
Story Behind this Recipe
I love eggplants and I want to eat them every day if I could. This recipe is easy and my favorite way to eat eggplants. I think I've been eating them this way for decades.
You don't need to soak the eggplants in water. Just cook as soon as you cut them. Add the ginger and mentsuyu as soon as the eggplant slices are cooked. The flavors will penetrate the eggplant well. You could peel the skins if you prefer.