Eggplant in Nanban Sauce

• 1 Eggplant (slim Japanese type)
• 1 tbsp Sesame oil
• 2 tbsp Katakuriko
• 25 ml Ponzu
• 20 ml Water

1. Chop off the stem end of the eggplant with scissors.
2. Rip the eggplant in half lengthwise, then break it apart with your hands into bite-sized pieces.
3. (The fresher the eggplant, the easier it will break.)
4. Coat the eggplant pieces with sesame oil, then dust with katakuriko.
5. Put the eggplant pieces on paper towels so that they don't overlap each other, and microwave for about 5 minutes (500 W).
6. They'll become like deep fried eggplant.
7. Put the ponzu sauce and water in a plastic container.
8. Add the cooked eggplant from step 4 and marinate.
9. When the flavors have penetrated the eggplant, it's done.

slim japanese type, sesame oil, katakuriko, ponzu, water

Taken from cookpad.com/us/recipes/170818-eggplant-in-nanban-sauce (may not work)