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Add the chili oil, to taste ... Add the sugar. When the eggplant becomes soft enough, add the Inaka miso. 6. Finally add the soy sauce. Turn off the heat and add the sesame seeds.

Eggplant balls in tomato sauce can be stored in the refrigerator ... or you can add a pinch of chili pepper!

Place the eggplant skin side facing down in a bowl, and steam for 5 to 7 minutes. In a bowl, add vegetarian oyster sauce, soy sauce, black vinegar, sugar, sesame oil, sesame seeds, minced garlic, ...

Mix the cooked eggplant and the sauce at least 30 minutes before you plan to serve the dish, so the flavours can blend. This recipe makes a lot but the dish keeps well in the fridge. When you want ...

1. Score the eggplant's skin. Rinse, pat dry. 2. Make dashi with kombu and katsuobushi. Add sugar, soy sauce, and chili and mix to make a marinade. 3. Deep fry the eggplants in the oil.