Eggplant and Bacon with Poached Egg

• 3 Eggplants
• 3 slice Bacon
• 3 Poached egg
• 1 tbsp Katakuriko
• 50 ml Water
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 to 1 1/2 tablespoons Sugar
• 1/2 tsp Grated ginger
• 1 White sesame seeds
• 1 Ichimi spice

1. Prepare poached egg to your desired method (You can also serve it sunny side up or raw).
2. Cut bacon into 3 to 4 strips and chop eggplant into bite-sized pieces.
3. Dust eggplants in katakuriko, heat a generous amount of oil (3 to 4 tablespoons) over medium heat and evenly fry both sides.
4. When evenly browned, add bacon to the edge of the pan and fry.
5. Reduce heat, add the combined ingredients, and simmer until the juice slightly thickens.
6. Serve over rice with a poached egg on top and sprinkle with ichimi spice and sesame seeds.

eggplants, bacon, egg, katakuriko, water, soy sauce, mirin, sugar, ginger, white sesame seeds, ichimi spice

Taken from cookpad.com/us/recipes/152080-eggplant-and-bacon-with-poached-egg (may not work)