This is a great dish that’s refreshing yet has plenty of richness and flavour. The chilli gives it a real lift and it matches well with a Sapporo or a cool sake alongside some grilled fish.
Recipe by chef Yosuke Furukawa at Izakaya Den.
8 king brown mushrooms
1 onion chopped fine
200ml of kaeshi sauce (soy, mirin, sake and dried shiitake)
600ml kombu dashi stock
1 tbls sugar
Momiji Oroshi – mix together
½ grated daikon 2 tbls chilli paste
Spike the eggplant with skewers all over and deep-fry till soft and easily skewered. Remove the eggplant from oil; drain and place in cold water. Take the skin off the eggplant. Drain eggplant of oil and water thoroughly. This may take around 20 minutes.
Heat the oven to 180C.
Cut the mushrooms in half and bake in the oven for 10 minutes.
Boil all the sauce ingredients together and remove from heat.
Combine the eggplant and mushrooms in a bowl and pour sauce them. Allow to cool. Serve in a bowl with Momiji Oroshi and spring onion on top.