Eggplant Rice Bowl with Sweet and Savory Sauce

Ingredients

• 1 large Eggplant (slim Japanese type)
• 3 slice Ginger
• 1 Katakuriko (potato starch flour) as needed to coat the eggplants
• 4 tbsp Mirin
• 2 tbsp Soy sauce
• 1 Toasted sesame seeds
• 1 per serving
• Soft poached egg
• 2 servings Cooked rice

Instructions

1. Mince the ginger.
2. Slice the eggplant into 1 cm thick slices.
3. Soak the eggplant in water to get rid of the bitterness.
4. Pat dry with paper towels.
5. Put the eggplant slices in a plastic bag and add 1 tablespoon of katakuriko.
6. Close the bag and shake to coat the eggplant with it.
7. Heat oil in a frying pan and fry both side of the eggplants slices until softened.
8. Take out the eggplants and fry the ginger until aromatic.
9. Add the ingredients and put back the aubergine.
10. Fry until the sauce is shiny and thickened.
11. Top the eggplants over the rice and drizzle the sauce over it.
12. Sprinkle with sesame seeds.
13. The photo here shows the eggplants served on its own as a side dish (left) as part of a meal.