EGGPLANT COOKED IN SAKE
Servings 3-4
- 6 or 8 small eggplants (Lahaina) long variety
- 2 tablespoons vegetable oil
- 1/4 cup sake
- 1/4 cup shoyu
- 1/4 cup sugar
- 1 teaspoon hon dashi (bonito soup base)
Wash eggplants and cut the stem ends off.
Then slice eggplant into 1/4 to 1/2 inchpieces.
Sauté eggplant with vegetable oil in a nonstick pan.
Add sake, shoyu, sugar, gourmet powder, cover tightly, and cook over low heat until done and the sauce reduces.
Serve warm or cold as a side dish.