Japanese Sauteed Eggplant

Plenty of tourists are flocking to Japan. Among the Asian countries, Japan has become one of the favorite tourists’ spots.  I know of people who keep going back to Japan over and over because they can't seem to get enough of the country.  I made plans, yes I did but sad to say that I keep holding back.  My other half who have been to Japan insist that Japan is a "must see" for those who love to travel.  Japan is known for its very wide range of attractions - the beautiful mountains, sea coasts, temples, historic districts and the huge variety of Japanese food like sushi, tempura, ramen, and udon and shabu shabu. I can certainly understand why people are drawn to Japan, I mean there are a whole lot of things to do, explore and enjoy the food.  

While I put my plans into actions to visit Japan, I can still enjoy Japanese food at the comfort of my home. The other option will be eating out at the many Japanese restaurants found almost anywhere I turn my head to. My first attempt in cooking Japanese food was the "Braised Daikon" followed by this eggplant side dish after watching Dosanko cooking show.  

A few of the ingredients as per the recipe were not easy to come by.  Therefore, I used the ingredients already in hand. The twist revolving around a traditional dish was worth the try.  In return the soft eggplant pieces, coated in thick dry sauce and crunchy sesame seeds were powerfully irresistible.

Ingredients

1 small yellow capsicum - remove seeds and sliced into medium size pieces

2 medium size eggplants - peel 4 lengthwise strips of skin from eggplants in alternating

strips and discard. Next slice eggplants into 1 inch rounds.

4 tbsp oil

1-2 tbsp roasted white sesame seeds

Spring onions for garnishing

For the sauce

1-2 tbsp chili sauce

1 tbsp Japanese soya sauce

1-2 tbsp sugar

1-2 red chilies - thinly sliced

Salt for taste (only if needed because soya sauce is already salty)

Method

Place eggplants and capsicum in a bowl of cold water for 10 minutes.

Drain and pat dry.

Heat oil and when heated, add eggplants and capsicum.  

Stir fry for 5 minutes or until tender.

Add chili sauce, chilies, soya sauce, sugar and if needed, salt for taste.

Stir fry for 1 minute.

Off heat and sprinkle sesame seeds.

Garnish with spring onions before serving.

                                   

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