I also learned this dish thru Yuriko while I was in Japan. This dish is very easy to cook and it has a very unique taste with sweetness and the sauce too. I noticed that the Japanese cooking is very simplify and healthy. The cooking style uses very little salt and oil but uses a lot of vegetables and serve in small portions.
I did enjoyed the portion Yuriko’s family served me every meal and I found it was the size for my need. I personally consume very small portion and I also think if my son and husband are serve with the Japanese portions they might need to two portions. Anyway, I think you need to be used to that kind of portion served.
Well, it does not matter how much we can eat. I always believe that if you love to eat, simply eat as much as you like but in a right portion. Just do not stuff yourself until you get yourself sick.
4-6 whole Japanese eggplants, removed stem (head), cut into bite sizes
2 tablespoons canola/vegetable/corn/olive oil
1¾ cups Dashi
1/8 cup Mirin
¼ cup Japanese soy sauce
1tablespoons raw sugar
Heat a sauce pan with canola/vegetable/corn/olive oil over medium-high heat, swirling the pan around to coat all edges evenly. Add the eggplant pieces and lightly sauté until wilt but not browned. Remove eggplants to a dish and set aside.
Return the saucepan to the heat and add dashi, mirin, raw sugar and Japanese soy sauce over medium-high heat and bring to a boil. Add wilted eggplants and bring to the boil again, reduce to low and simmer for about 12-15 minutes. Adjust the seasoning. Remove from heat and set aside to cool.
Serve eggplants in small serving dish with some broth. Enjoy!!