One of my favorite things to order at a Japanese restaurant is Age Dashi Mochi and this is basically that same flavor but instead of mochi, we use eggplant!

Ingredients: 

• Eggplant
• 3 tbsp mirin
• 3 tbsp sake
• 3 tbsp soy sauce
• 1 cup dashi stock
• 1 tbsp sugar 
• Oil 
• Daikon (grated – top green part sweetest) 
• Ginger (grated) 
• Scallion for garnish 

1. Combine all ingredients for the broth then bring it to a boil then a low simmer. 
2. Bring 2 cups of oil to 320F (160C) 
3. Cut eggplant right before frying to avoid discoloration, cut in half vertically, then score the skin diagonally 
4. Soak in broth for at least 1 hour (store in fridge for up to 3 days)
5. Serve with grated daikon, thinly sliced scallions, sesame seeds, and more broth