Japanese Eggplant Fans With Black Bean Sauce

Ingredients

• 2 tablespoons oil
• 1 tablespoon fermented black beans
• rinsed
• 12 teaspoon chopped garlic
• 2 teaspoons julienne fresh ginger
• 2 tablespoons dry sherry
• 14 cup chopped clams with juice
• 1 12 cups chicken stock
• 2 tablespoons oyster sauce
• 14 teaspoon salt
• 18 teaspoon white pepper
• caramel coloring
• cornstarch roux
• 1 teaspoon sesame oil
• 4 Japanese eggplants
• 4 eggs
• beaten
• 2 cups flour
• 2 cups panko breadcrumbs
• oil
• shredded green onion
• strips
• tomatoes
• cubes

Instructions

1. Heat oil in wok.
2. Toast black beans, crushing into oil, until aromatic.
3. (Do not burn.)
4. Add garlic and ginger and stir-fry 15 seconds.
5. Deglaze with sherry.
6. Add clams, stock, oyster sauce, salt and pepper.
7. Add just enough caramel coloring to achieve a rich brown color.
8. Bring to a boil, thicken with cornstarch.
9. Add sesame oil, and adjust seasoning.
10. With a shape knife cut down the length of the eggplant to form a fan.
11. Flat out eggplant into a fan and dip into the egg, flour, egg and Panko.
12. Place onto a tray until needed.
13. Deep fry in 375 degree to a golden brown.
14. Place onto paper towel.
15. Plate the eggplant fans and serve with the black bean sauce top with Shredded green onion strips and tomatoes.