- 2 Japanese eggplants
- sea salt
- 100ml Shao Xing cooking wine
- 50ml white sugar
- 20ml sesame oil
- 50ml light Kikkoman soy sauce
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- white sesame seeds (toasted)
Slice the eggplant in half and then on an angle into 2 inch lengths. Salt with sea salt for 10 minutes then wash off. Steam for 12 minutes until cooked.
Bring the Shao Xing, sugar, sea salt, sesame oil, soy sauce, garlic and ginger to the boil and simmer for 2 minutes. Pour over the freshly steamed eggplant.
Drain the eggplant and roll in toasted sesame seeds, place on a plate and then dress with a small amount of liquid.