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To make ginger sauce, put dashi,
soy sauce, mirin or sugar and sake in a saucepan and boil for 1
minute.
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Remove from heat and set aside.
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Grate ginger with a Japanese daikon
grater or a cheese grater.
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Finely shred mint leaves.
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To make sesame sauce, toast sesame
seeds in a small dry saucepan, then grind them to a paste in a
suribachi (Japanese grinding bowl) or a mortar.
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Mix in dashi and soy sauce.
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Season with sugar and a pinch salt.
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Slice aubergines lengthways into
quarters and fry, in batches, in a little oil over high heat for 1-2
minutes on each side.
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Place 2 slices on each of 8 small
plates.
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Arrange grated ginger and mint
slices on top of 4 of the plates and add ginger sauce.
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Pour sesame sauce over aubergine
slices on the other 4 plates.
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Serve one of each type to each
person.