This recipe is a popular Japanese appetizer served in the summer and early fall when eggplants are in season. Kikkoman’s rice vinegar added to dashi soup gives the dish a refreshing tart flavor.

Ingredients (4 servings)

Eggplant     1
Vegetable oil    1/3 cup
Green onion (chopped)    1
Daikon (grated)     1/2 cup
Fresh ginger (grated)    1 tsp
Dashi soup:
Kikkoman Noodle Soup Base    1/4 cup
Kikkoman Rice Vinegar    2 tbs
Water    1/2 cup

Directions

1. Mix Kikkoman soup base, rice vinegar and water to make dashi soup.
2. Cut off and discard 1" from both ends of eggplant.
3. Lay egg plant on side, then slice into 4 quarters lengthwise. Slice each quarter into three slices lengthwise. You should now have 12 long thin slices of eggplant. Soak eggplant in cold water for 10 minutes to remove bitterness. Dry well with kitchen paper.
4. Heat 4 cups of water to boil. The boiling water will be poured over eggplant after cooking to remove excess oil.
5. In large skillet, heat vegetable oil until it sizzles when you splash tiny drops of water into it.  Saute eggplant in covered pan over high heat 3-5 minutes until each side of eggplant is softened.
6. Remove eggplant from the pan, place in a strainer and pour boiling water to remove excess oil.
7. Place the eggplant into a bowl of dashi soup. Sit in refrigerator for an hour or more.
8. Garnish with grated daikon, fresh ginger and chopped green onion and serve.