A side dish done in 10 minutes that's not deep fried! The eggplants are pan fried (instead of the usual method of deep frying) to cut back on the calories. The wasabi makes it taste refreshingly delicious, even though the sauce is quite rich.
Cut the satsumaage into 4 pieces. Cut the eggplants into half lengthwise, then slice diagonally.
Put the mentsuyu and satsumaage in a heatproof bowl, cover with plastic wrap and microwave (1 minute at 600 W).
Pour a generous amount of oil in a pan. Dust the eggplant with katakuriko, and shallow-fry in the pan until softened.
Add wasabi to the sauce, then add the fried eggplant. Mix well and marinate for about 10 minutes.
Story Behind this Recipe
There are a lot of recipes out there involving seasoned fried eggplants, but this one with wasabi has my personal touch to it.
Use the mentsuyu concentrate as-is without diluting to cut down the time to marinate the cooked eggplant. Chill the eggplant well before serving if you prefer. Add toppings such as grated daikon radish, chopped green onion or shredded white leek.