Cut the eggplant in half vertically. Make some fine and shallow cuts into the skin. Cut the eggplant into 3 parts diagonal to the shallow cuts. Cut the myoga ginger into chunks along the fibers.
Add the eggplant into a pan and pour over enough water to cover. Heat and once the water has boiled, boil for 1 minute.
Strain the hot water from the pan and heat the eggplant once again. Add the sesame oil and stir-fry lightly to blend the flavors. Add the flavorings except for the soy sauce. Cover with a lid and heat for 2 minutes.
Add the soy sauce and myoga ginger and heat over a high heat to evaporate the water. ※ Adjust the soy sauce according to the amount of eggplant and according to your taste.
Story Behind this Recipe
I got a large amount of autumn eggplant and myoga ginger from my neighbor. I often make simmered eggplant with a moderate firmness that isn't too thick. When I changed the amounts it turned out like this.
Work quickly so that the fragrance of the myoga ginger remains. Because the eggplant is lightly boiled, it isn't necessary to use as much oil as usual to remove the bitter taste. (You can also place the eggplant in water and heat in a microwave.) Adjust the amount of stir-frying oil and soy sauce according to your preference.