Eggplant and Shishito Peppers Deep-fried and Simmered

• 2 small Eggplants
• 4 Shishito peppers
• 200 ml Water
• 1 tsp Dashi stock granules
• 1/2 tsp Mirin
• 1 tbsp Sugar
• 1 1/2 tbsp Soy sauce
• 1 if you have some, add as much as you'd like White sesame seeds

1. Chop the eggplant into chunks.
2. Sprinkle with salt to release the moisture.
3. Pierce several holes in the shishito with a toothpick.
4. Combine all the ingredients in a sauce pan and bring to a boil before turning off the heat.
5. Wipe off the moisture on the eggplant well using paper towels.
6. Deep fry until they're a golden color, then set aside.
7. Next, deep fry the shishito.
8. Add the eggplant and shishito to the center of the sauce pan.
9. Bring to a boil again, before turning off the heat and allowing it to cool in the pan.
10. When it's cooled off, arrange on a plate.
11. Garnish with sesame seeds, grated daikon, or shichimi spice if you wish, and it's ready to eat.

eggplants, peppers, water, granules, mirin, sugar, soy sauce, some

Taken from cookpad.com/us/recipes/157455-eggplant-and-shishito-peppers-deep-fried-and-simmered (may not work)