Soy Glazed Eggplant

1 large eggplant, thinly sliced
1 small knob of ginger, grated
2 tbsp cornflour
4 tbsp neutral-flavored oil (vegetable, canola, etc) 
1 tsp toasted sesame seeds
4 tbsp mirin (or substitute with 4 tsp sugar + 4 tbsp sake/water)
2 tbsp salt-reduced soy sauce 

Submerge eggplant in a bowl of cold, salted water. Leave to stand for a few minutes to draw out bitterness from the eggplant pieces. Drain and pat dry.

In a separate jug, whisk mirin, ginger and soy sauce together. Set aside.

Heat oil in a large frying pan.

Season eggplant with salt and cost in the cornflour. Shake off any excess before adding the pieces to the hot frying pan. Fry for 3-4 minutes on each side until golden.

Reduce heat to low/medium and pour in the mirin glaze. Simmer until the eggplant is coated and loosen up the sauce with a bit of water to desired consistency.

Sprinkle with the sesame seeds and serve with a bowl of rice.

Recipe adapted from Just One Cookbook.