Nasubi Yaki (Fried Eggplant)

Ingredients

• 1 large eggplant (Any standard globe or Japanese eggplant variety works well.)
• 1 bowl, enough to submerge eggplant ice water (Use cold water with several ice cubes added to keep it very cold throughout the pressing step.)
• 1 handful (approximately 2–3 tablespoons) salt (Coarse or fine salt both work. This is used to draw out the eggplant's bitter juices.)
• 2 large eggs eggs, beaten (Beat until the yolk and white are fully combined with no streaks.)
• 3 tablespoons goma-seed oil (sesame oil) (Also known as sesame oil. Use a neutral toasted sesame oil for frying. Add more to the pan as needed between batches.)
• 1 cup cooking sauce (This refers to the book's own Japanese cooking sauce. Use a prepared Japanese dipping or cooking sauce such as mentsuyu or a simple mixture of soy sauce and mirin if unavailable.)
• 1 tablespoon goma seeds (sesame seeds) (White or black sesame seeds both work. Toasted seeds add extra flavour.)

Instructions

1. 1Using a vegetable peeler or paring knife, peel the eggplant completely. Place it on a stable cutting board and cut it into round slices approximately 1 cm (about 1/2 inch) thick. Try to keep the slices even in thickness so they cook at the same rate.
2. 2Place the eggplant slices in a large bowl. Pour enough ice water over the slices to fully submerge them, then add a handful of salt (roughly 2–3 tablespoons). Stir briefly to dissolve the salt. The cold water and salt will begin drawing out the bitter juices from the eggplant. Ensure the slices are fully covered — you can use a small plate to push them down if they float.
3. 3Place a heavy weight on top of the eggplant slices to press them down into the salted ice water. A cast-iron pan, a heavy pot, or a large stone wrapped in plastic wrap all work well. Leave the eggplant to press for about 30 minutes. You will notice the water gradually turning a dark brown colour — this is the bitter liquid being drawn out of the eggplant. Do not shorten this step, as it significantly improves the texture and flavour of the final dish.
4. 4After 30 minutes, remove the weight and pour off all the dark brown salted water through a colander or strainer. Rinse the eggplant slices thoroughly under fresh cold running water to remove all traces of salt. Then, one slice at a time, pat each piece firmly dry with paper towels or a clean kitchen towel. The slices must be as dry as possible before frying — excess moisture will cause the oil to spit and the egg coating to slide off.
5. 5Crack 2 large eggs into a shallow bowl or wide dish — something wide enough to dip a slice of eggplant into flat. Beat the eggs with a fork or whisk until the yolk and white are completely combined and no streaks remain. A uniform, smooth egg mixture ensures an even coating on each slice.
6. 6Heat the goma-seed oil (sesame oil) in a large frying pan or skillet over medium heat. The oil is ready when a small drop of egg sizzles immediately on contact. Working one slice at a time, dip each dried eggplant slice into the beaten egg, turning to coat both sides, and let any excess egg drip back into the bowl. Carefully place the coated slice into the hot oil. Fry in batches, not overcrowding the pan, for approximately 2–3 minutes per side until golden brown and cooked through. Add more oil between batches if the pan looks dry. Once fried, transfer each batch to a plate lined with paper towels and leave to drain for 1–2 minutes to remove excess oil.
7. 7While the eggplant is frying or draining, pour one cupful of cooking sauce into a small saucepan. Place over medium heat and bring to a gentle boil, stirring occasionally. Once it reaches a boil, remove from heat. Boiling the sauce briefly concentrates its flavour and ensures it is hot when poured over the eggplant.
8. 8Arrange all the drained fried eggplant slices in a single layer on a serving platter. Pour the hot boiled cooking sauce evenly over all the slices, covering them well. Sprinkle the goma seeds (sesame seeds) generously over the top as a garnish. Serve immediately alongside steamed rice.