Simmered Eggplant and Japanese Leeks

• 5 small or 3 long Eggplant (slim Japanese type)
• 1 stalk for stir frying plus 5 cm of the white part for garnish Japanese leek
• 1 Red chili pepper
• 50 ml Vegetable oil
• 180 ml Dashi stock (if using dashi stock granules, use 1/2 teaspoon plus water)
• 50 ml Sake
• 2 tbsp Sugar
• 3 tbsp Soy sauce

1. Slice the eggplants about 2-3 cm thick.
2. It's best to slice them thickly, since they tend to fall apart while simmering.
3. Slice the leek about 1 cm thick.
4. Shred a 5 cm piece of the white part of the leek finely to use as garnish.
5. Heat oil in a pan.
6. When the oil is hot, add the eggplant.
7. Stir fry thoroughly, letting the eggplant absorb the oil in the pan.
8. When the eggplant slices are completely saturated with oil and starting to brown, add the leek and stir fry quickly.
9. If there's any oil left in the pan, wipe with paper towels for a better finish.
10. Put sake and dashi stock in the pan, and bring to a boil.
11. Add the sugar, soy sauce, and sliced red chili pepper.
12. Simmer over low-medium heat for about 8 minutes and it's done.
13. Let it cool down a bit and taste.
14. Season with a little mentsuyu if needed.

slim japanese type, red chili pepper, vegetable oil, stock, sake, sugar, soy sauce

Taken from cookpad.com/us/recipes/168322-simmered-eggplant-and-japanese-leeks (may not work)