Nasu no Agebitashi (Sweet and Sour Eggplant)

• Canola or other neutral oil for deep-frying
• 8 Japanese or Chinese eggplants, about 2 lbs. total weight, trimmed and cut crosswise into 2-inch-thick pieces (I use regular eggplant)
• 1 tsp minced garlic
• 2 Tbs peeled and minced fresh ginger
• 1/4 cup mirin (go ahead and buy this - the dish is so delicious you'll want to make it again and again)
  
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tsp chili bean paste
• 1 - 2 Tbs sugar
• 3 Tbs minced green onion, including tender green tops

Pour the canola oil to a depth of 2 inches into a wok or deep, wide saucepan and heat to 350 degrees F on a deep-frying thermometer or until bubbles immediately form around a wooden chopstick held upright in the pan. Working in batches, add the eggplant pieces, being careful not to crowd the pan. Fry, turning as needed, until soft and lightly browned, 4 to 5 minutes. Using chopsticks or tongs, remove to a wire rack or paper towels to drain.

To make the sauce, in a small saucepan, stir together the garlic, ginger, mirin, soy sauce, vinegar, chili bean paste, and sugar and place over low heat. (If you want it less sweet, use less sugar. I usually use just 1 Tbs. of sugar). Cook, stirring constantly, until the sugar disolves, about 2 minutes. Remove from the heat.

Pour the sauce into a serving bowl, add the eggplant, and mix lightly to coat all the eggplant with the sauce. Top with the green onions. Serve warm or at room temperature.

Serves 4 as an appetizer or side dish.

Recipe from: Let's Cook Japanese Food! by: Amy Kaneko