Continuing with my Japanese theme, this is a simple and delicious recipe for aubergines that can be used on its own or as a side. I have done both, using both leeks and spring onions. If you like spice then substitute the milder chillis for hot ones, but Japanese food is not famously hot like its Chinese sister cuisine!

Serves 4 as a side

2 large aubergines
90 ml soy sauce

90 ml mirin
2 tsp caster sugar
60ml rice vinegar

canola oil
2-3 tbsp minced leeks or spring onions
1 tsp minced garlic
1 tsp minced ginger
1-2 large chillis, ie not the very hot ones

Method

Cut up the aubergine into 3 cm discs, and then quarter them, so they are long and reasonably thick. Salt and leave in a colander for minimum 15 minutes. The Japanese still do this so, I thought it worth trying!

Male a sauce from the soy sauce, mirin, sugar and rice vinegar and put on one side.

Rinse and pat dry the aubergines.

Put a good glug of oil in a wok or pan so that the aubergine can fry comfortably without sticking. They will release water as they cook down anyway.

Fry until they are soft and mushy but still retain their shape.

Remove with a slotted spoon and put in a bowl with the sauce and then add in the minced garlic, ginger, chilli and leek or spring onion. Garnish with a little extra spring onion or leek.

Delicious on its own with rice for a vegan meal.