Eggplant - Hot & Sour

Sachiko also taught me this recipe. Ryu, who hates vinegar, loves this. Go figure!

Eggplant - Hot & Sour

3 Japanese eggplants (trim the tops off them. Then make 2 2-inch-deep cuts - like an "X" in the top of them. Wrap each of them in wrap and pop them in the microwave for 4 minutes. When they are done, CAREFULLY unwrap and, using the cuts as a start, pull the eggplants into four long strips.) NOTE: I actually use this method of cooking eggplants for other dishes that I don't want to use oil to cook them in.

1 Tbsp. soy sauce
1/2 Tbsp. vinegar
1/2 Tbsp sesame oil
a little rayu (very hot red oil with a sesame base) The link has a recipe for rayu, if you can't find it in your super. EVERY Japanese supermarket has it, I'm sure.

Mix the sauce up and then stir in the eggplant so each piece is coated well. Put in the fridge and serve chilled. Yummy and easy!

NOTE: I haven't used this sauce on other steamed veggies, but, it just might be delicious!