 Country-Style Eggplant
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| Ingredients | Serves 4 |
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| Eggplant Vegetable oil Sugar Mirin Soy sauce Stock White sesame seeds (minced) |
3 or 4 1 tablespoon 1 1/3 tablespoons 2/3 tablespoon 2 tablespoons 350cc 1 1/3 tablespoons |
| P | Cut each eggplant lengthwise in half, and make numerous shallow cuts on the skin so it will season better. If the pieces are too large, cut them in half. Soak the eggplant in water for a while, and dry. |
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| Q | Heat the oil in a pan and fry both sides of (1). With the skin side down, add the stock and bring to a boil. |
| R | Skim the scum off the surface, and season with the sugar, mirin and soy sauce. Cover and simmer over medium heat until the seasoned stock boils down to half. |
| S | Place the eggplant in serving dishes and sprinkle with the sesame seeds. |
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