Ingredients

Serves 6

　　1 1/2 pounds Asian or other small eggplants (each about 1 1/2 inches in diameter)

　　4 tablespoons vegetable oil

　　3 cups water

　　1 1/2 tablespoons sugar

　　3 tablespoons Japanese soy sauce

　　3 tablespoons mirin

　　1 1/2 teaspoons instant dashi granules

　　1/4 to 1/2 teaspoon dried hot red pepper flakes

　　Garnish: julienne strips of peeled fresh gingerroot, chopped fresh cilantro leaves, and radish sprouts

　　

Step 1

Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.

　　

Step 2

In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.

　　

Step 3

Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.