This is a vegetarian Aaron&Claire YT recipe.
It is a relative easy to prepare dish, but it needs a bit of oil. Aubergines are well known for soaking up some of it.
Start the Japanese shortgrain rice first in the rice cooker.
Prepare green onion, ginger and garlic. Mix the sauce and set aside.
Slice 1,5 cm tranches off the aubergine and salt them a little. Coat them in cornstarch on both sides. Bake them in two batches in oil 3 min on each side.
Clean the pan or use a second one. Put in the oil and fry off the veggies, add the sauce and place the cooked aubergine slices in to coat in the sauce.
Place the rice on the bottom of a bowl and put the aubergine slices on top. Sprinkle with greens from the onion and sesame seeds.
Ingredients:
1 large aubergine/eggplant
2 green onions
4 garlic cloves
1 knob of ginger
5 tbsp cornstarch
Salt pepper
Sesame seeds
Sauce:
2 tbsp dark soy sauce
2 tbsp Mirin
2 tbsp Sake
1 tsp rice syrup
