Makes 1

Ingredients

1 large Japanese aubergine
200ml vegetable oil
80ml mirin
20ml soy (Yamasa)
2tsp ginger, crushed
2tsp garlic, crushed
2tbl onion, grated
1 pinch shichimi pepper

Method

Heat the mirin in a small saucepan until reduced by half.

In a medium bowl, combine the thickened mirin, soy, ginger, garlic and onion. Mix together well and store till required.

Slice the aubergine in half lengthways. Scored the flesh diagonally in a criss-cross manner.

Heat the oil in a frying pan, then fry the aubergine, flesh-side down in the hot oil till slightly golden. Drain on paper towel.

Baste the aubergine with the mirin, ginger and soy marinade, and place skin-side down under a heated grill. Grill for 5-8 minutes until golden brown and caramelised.

Turn once to colour the flesh side, grill for 2 mins. Serve with a pinch of shichimi pepper.