Seasoned stock for the sauce
Stock 2 cups
Sugar 1 tablespoon
Mirin 2 tablespoons
Light-colored soy sauce 2 teaspoons
Salt 1 teaspoon
Sake 1 tablespoon
Potato starch dissolved in water

1. Make 3-4 shallow cuts lengthwise on each eggplant. Grill the eggplant over an open fire until the surface turns brown. Soak in water and remove the skin.(Tip 1)

2. Wash the abalone well and remove it from the shell. Remove the entrails,mouth and fringe, and cut into thin slices. Lightly sprinkle with sake and salt.(Tip 2)

3. Remove the shell and vein from the back of the shrimp and cut each lengthwise in half. Lightly sprinkle with sake and salt.

4. Combine the stock and seasonings in a pan and bring to a boil. Stir in the potato starch dissolved in water to thicken the sauce. Add the abalone and shrimp.

5. Place the eggplant on a serving dish and pour the sauce over it. Top with the sea urchin and horse radish.

Tips:

1. : Be sure to grill the eggplant sufficiently over high heat. This will give the dish a savory aroma and also make it easier to remove the skin.
2. : The entrails of abalone can be used in certain dishes by mixing them with sauce. Although the fringe is too tough to eat raw, it does not have to be removed when the abalone is steamed.