seared eggplant & shimeji mushrooms with ginger & soy sauce

ingredients:

• 2 (300 g) eggplants
• 80 g shimeji mushrooms
• 1 tablespoon soy sauce
• 1 tablespoon sweet sake for seasoning (mirin)
• 1 teaspoon grated ginger
• 1 tablespoon salad oil

step 1:

Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 4 cm. pieces. Cut off the roots of the shimeji mushrooms.

step 2:

Mix the soy sauce, sweet sake for seasoning (mirin) and ginger in a bowl.

step 3:

Heat the oil in the frying pan over a medium flame and add the eggplant and shimeji mushrooms. Sear for 6 minutes.

step 4:

Add the mixture Step 2 and mix. Sear for 1 minute.