Stir-Fried and Simmered Eggplants, Green Beans and Deep-fried Tofu

Ingredients

• 2 Eggplants (small)
• 15 Green beans
• 1 Aburaage
• 200 ml Japanese dashi stock
• 2 tbsp Sugar
• 1 1/2 to 2 tablespoons Soy sauce
• 1 1/2 tbsp Vegetable oil

Instructions

1. Chop the eggplant roughly.
2. Soak in water to get rid of bitterness.
3. Chop the green beans in half lengthwise.
4. Chop the aburaage into 5mm pieces.
5. Heat oil in a pan, and start by stir-frying the green beans.
6. When the beans are cooked, add the eggplants and continue cooking.
7. When the eggplants are cooked and become light purple, add the aburaage and continue cooking.
8. Add the Japanese soup stock.
9. When it comes to a boil, add sugar and soy sauce.
10. Use an otoshibuta (drop lid) and simmer over high heat for 5 to 7 minutes.
11. When the sauce is almost completely reduced, remove from the heat.
12. Allow the flavor to settle and meld for about 10 to 15 minutes and it's done.