Pan-fried Eggplant in Wasabi Sauce

• 2 Eggplants (slim Japanese type)
• 2 pieces Satsumaage (or chikuwa, or other fish cakes)
• 150 ml Mentsuyu (2x concentrate)
• 1 to 2 teaspoons Wasabi
• 1 tbsp Katakuriko
• 1 Vegetable oil

1. Cut the satsumaage into 4 pieces.
2. Cut the eggplants into half lengthwise, then slice diagonally.
3. Put the mentsuyu and satsumaage in a heatproof bowl, cover with plastic wrap and microwave (1 minute at 600 W).
4. Pour a generous amount of oil in a pan.
5. Dust the eggplant with katakuriko, and shallow-fry in the pan until softened.
6. Add wasabi to the sauce, then add the fried eggplant.
7. Mix well and marinate for about 10 minutes.

eggplants, chikuwa, wasabi, katakuriko, vegetable oil

Taken from cookpad.com/us/recipes/168345-pan-fried-eggplant-in-wasabi-sauce (may not work)